There are 2 types of people in this world – marmite lovers and marmite haters. I fall solidly into the second category – can’t stand the stuff.
However. There are more ways of eating marmite than just smearing it on toast.
The concept of using marmite as the stock base in an asian style broth was a revelation when I first saw it in a recipe book in the Chef’s Warehouse in Cape Town about 4 years ago – it’s been in the back of my mind since then, and eventually we finally got down to it.
A world apart now, winter in Ireland – in need of something warm, comforting and different for supper, so a broth bowl was the natural choice.