Heat the oil in a large saucepan over a medium heat, add the diced chestnut mushrooms and garlic halves, cut side down, and fry gently for 6 minutes until golden brown.
Add the boiling water to the pan along with the herbs, chilli, season with salt and pepper and cook very gently for 30-40 minutes until you have a deeply fragrant broth.
Add the chard, sliced mushroom and spinach and cook for a further 5 minutes.
Add the rice noodles, remove from the heat and leave to stand for 5 minutes until the noodles are tender.
Remove the whole garlic and serve.
The UK and Ireland Mushrooms Producers has partnered with Dr Rupy to create a Medicinal Mushroom and Garlic Broth recipe that features within a new report entitled 'Mushrooming' the future of Mushrooms for Immunity: People and Planet. To view the full report, please visit MushroomsAreMagic.co.uk