Vegan Hot Sweet Asian Soup

Ingredients: 2 tablespoons sesame oil 2 tablespoons fresh ginger, finely chopped 2 cloves of garlic, crushed 1 medium red chilli, peeled and finely chopped 30 grams solid tofu, diced 1 glass of shiitake mushrooms, sliced 4 cups vegetable broth 3 tablespoons soy sauce 1 tablespoon miso paste 1 tablespoon rice vinegar 3 tablespoons maple syrup 1 cup fresh or canned sprouting beans ½ cup fresh chopped asparagus 1 cup leaf bok choy 4 onions, thinly cut diagonally, for feeding 1 tablespoon of black and white sesame, for serving

Recipe:

1. Heat the oil in a large wok or saucepan over high heat. Add ginger, garlic and chili pepper. Fry for 1 minute, add tofu and mushrooms, stir for another 2 minutes. Leave to boil for another 30 seconds.

2. Reduce heat to low and add vegetable broth, soy sauce, miso, vinegar and maple syrup. Simmer for 5 minutes. Then add the beans and asparagus, cook for another 2 minutes. Add bok choy and remove the soup from the heat.

3. Put the green onion and sesame on top. Immediately serve.