Broth

• 8 cups liquid (can be a mix of water or vegetable stock and water)
• 1 oz dried shiitake mushrooms
• 3 cloves garlic, peeled and smashed with the back of a knife.
• 1 large strip of kombu
• 1 thumb sized piece of ginger, sliced
• 4 tablespoons of white miso paste

Other

• Toasted sesame oil
• 1 leek, trimmed, white parts only, sliced and washed / drained
• 1 clove of garlic, crushed
• 2 cups of chopped swiss chard
• 1 punnet shiitake mushrooms, stems trimmed, sliced
• 1 Baby Bok choy, stalk removed and leaves separated
• Crushed up toasted nori, toasted sesame seeds, tamari, and chili flakes, to serve.

1. First make the broth. Bring the water, shiitake, garlic, kombu and ginger to a boil, then reduce heat and simmer for 30 mins. Strain or remove the garlic, kombu, mushrooms and ginger with a slotted spoon.
2. Meanwhile, sauté the leek and mushroom in a little toasted sesame oil for about five minutes, then add a clove of crushed garlic, swiss chard and bok choy, and sauté.
3. In a measuring jug or small bowl, whisk together ½ a cup of the warm broth with 4 tablespoons of miso paste until smooth.
4. Add the leek, mushroom and vegetables to the broth, simmering for a few minutes so that the greens wilt.
5. At the very end, stir the miso mixture through the broth, but do not boil! We want to keep all the good probiotics of the miso that are destroyed by heat. Taste and season with tamari if necessary.
6. Garnish with toasted sesame seeds, sesame oil, chili flakes, and crushed nori.