This recipe is adapted from Indian Vegetarian Cookery , by Jack Santa Maria (London, Rider, 1973) I substitute vegetable oil for ghee. It’s easy and makes quite a substantial meal.
This delicious light soup combines the earthiness of mushrooms with the different earthiness of miso. The result is out of this world.
To this day I have no idea how these bite sized loaves of ginger wonderfulness keep in the cupboard. Rom had to fight us back just to allow them to cool from the oven. Personally I think they are at their best steaming and hot from the oven with a dob of butter, or raspberry jam, or icecream melting over the moist interior.