When I first moved down to Sussex I kept hearing people talk about Cuckmere Haven. At the time, I thought that the name of this scenic place was “Cook Me A Heaven” and I kept thinking to myself how beautiful that was. When I discovered that that wasn’t the actual name, I was on one hand disappointed but on the other hand it inspired me to create a recipe and name it after my version of Cuckmere.
So, here is a brothy vegan soup, made with ingredients that remind me of the sea and the essence of it. Oyster mushrooms (for obvious reasons), enoki mushrooms (because I adore them), cavolo nero to resemble seaweed, diced red onion to resemble the pebbles, miso paste, soya sauce and black salt for that salty sensation and finally lots of herbs, lemon juice and fresh spring onion to elevate the flavours.
So, here is a brothy vegan soup, made with ingredients that remind me of the sea and the essence of it. Oyster mushrooms (for obvious reasons), enoki mushrooms (because I adore them), cavolo nero to resemble seaweed, diced red onion to resemble the pebbles, miso paste, soya sauce and black salt for that salty sensation and finally lots of herbs, lemon juice and fresh spring onion to elevate the flavours.
