Kimchi, Mushroom & Noodle Broth

To start the broth, slice the onion and sweat down a little in a suitable pan with a little oil until starting to soften.

Add the crushed garlic and grated ginger and continue to sweat down over gentle heat.

Add the mushrooms, making sure they are cut into similar sized pieces, so they cook at a similar rate.

Once they have started to soften add the stock and bring to a simmer.

Add the noodles and taste for seasoning. Add a little soy if needed.

To finish, add the shredded greens and kimchi for the final minute or two and, off the heat, add the lime juice and chopped coriander.

Have a final test of the seasoning and serve up in deep bowls.