Pak choi, carrot & mushroom broth

Heat a stock pot on high heat, once hot add olive oil, chilli and ginger – sauté for 1 minute

Add carrot and mushrooms – sauté for 4 mins

Reduce heat to medium-low and add the vegetable stock, soy sauce, miso paste and rice wine vinegar – cook for 5 mins

Add the pak choi, let it wilt before turning off the heat

Serve the broth with a sprinkle of sesame seeds