This brothy soup is packed with flavour and incredibly easy to make – the perfect quick filler dinner. Add more vegetables, strips of cooked chicken or even noodles if you’re very hungry.
You’ll need: 10ml sesame oil (or vegetable oil); 1 clove garlic, finely grated; 1 knob fresh ginger, peeled & grated; 10ml miso paste; 250ml portabellini mushrooms, sliced; 1 litre chicken stock; 15ml soy sauce; a small bunch of spring onions, sliced, to serve; a small punnet of bean sprouts, to serve (optional); sliced fresh red chilli, to serve (optional); a shredded nori sheet, to serve (optional); some sesame seeds, for serving (optional); fresh coriander or micro herbs, for serving (optional).
Heat the oil in a medium-size pot, then fry the garlic, ginger and miso paste for a minute, stirring. Add the mushrooms, stock and soy sauce, and stir to mix. Bring to a boil, then cook for 6-8 minutes or until the mushrooms are soft.
Serve hot in bowls, topped with spring onions, bean sprouts, red chilli, nori, sesame and herbs (or toppings of your choice).