An almost instant bowl of lip-smacking goodness, I love the sour kick against the soft, sweetness of the mushrooms and greens. This is a fresh, restorative soup that is light and bright.
Add in some cooked shredded chicken or drop in some rice noodles at the end to make it a more substantial dish.
1 litre chicken (or veg) stock
1 lemon grass stalk, trimmed
200g mixed mushrooms, sliced
100g green beans
2 tbsp sweet white miso paste
Tamari soy sauce
2 tbsp fish sauce
1 lime, juice and zest
4 spring onions, finely sliced
1 handful fresh coriander
1 chilli, sliced finely
Pour the stock into a saucepan over medium heat and add the bashed lemon grass stalk to infuse while it heats. Add the sliced mushrooms and green beans and simmer for a few minutes until the vegetables are softened slightly but with some bite.
Ladle some hot stock from the pan into a mug and mix well with the miso paste, soy and fish sauces before returning back into the pan and stirring to combine. Pour in the lime juice and zest.
Leave to heat through for a couple more minutes.
Serve in big bowls and garnish with the spring onions, fresh coriander, chilli and a dash of soy if needed.
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