Handful of mixed mushrooms
1 spring onion
1 clove of garlic
1/2 thumb ginger
2-3 tbsp of kimchi
400ml of chicken/vegetable stock
Soy sauce to taste
Handful of mixed greens
180g of noodles
Handful of coriander
Step 1To start the broth, slice the onion and sweat down a little in a suitable pan with a little oil until starting to soften.
Step 2Add the crushed garlic and grated ginger and continue to sweat down over gentle heat.
Step 3Add the mushrooms, making sure they are cut into similar sized pieces, so they cook at a similar rate.
Step 4Once they have started to soften add the stock and bring to a simmer.
Step 5Add the noodles and taste for seasoning. Add a little soy if needed.
Step 6To finish, add the shredded greens and kimchi for the final minute or two and, off the heat, add the lime juice and chopped coriander.
Step 7Have a final test of the seasoning and serve up in deep bowls.