Miso Soup with Mushrooms

Ingredients:

600 g oyster mushrooms
300 g mushrooms, sliced
2 heads of pak choi
100 g tofu, cut into strips
1/4 cup chopped spring onions

1 tsp chopped garlic
1 tsp chopped ginger
1 tbsp toasted sesame seeds
2 fresh red chillies, sliced
1 tsp rice vinegar
1 tbsp soy sauce
2 tbsp miso paste
2 tsp sesame oil

Ingredients for the broth:

150 g oyster mushrooms
1 tbsp ground ginger
1/2 cup green spring onions
5 cloves garlic, finely chopped
1 tsp sugar
1 tsp soy sauce
6 cups water
A pinch of coriander (fresh or ground)

Preparation:

1. Add all the ingredients for the broth to a pot.

2. Add 6 cups of water and bring to a brief boil. Then, let it simmer on low heat for 30 minutes.

3. In a separate pan, heat oil on high heat. Add ginger and garlic, stirring well.

4. Add the mushrooms and the crunchy stem section of the pak choi, frying for about 2 minutes.

5. Pour in the vegetable broth.

6. Add the rice vinegar.

7. In a bowl, mix 4 tbsp of broth with the miso paste until well combined.

8. Stir the miso paste mixture into the soup.

9. Once the soup is boiling, add the pak choi leaves.

10. Add the sliced chilli and tofu.

11. Let it simmer for a little longer, then serve.