• 1 tablespoon sunflower oil
  • 2 boneless, skinless chicken breasts, diced
  • 250 g (8 oz) cup mushrooms, sliced
  • 1 carrot, cut into thin matchsticks
  • 1.5 cm (¾ inch) piece root ginger, grated
  • 2 large pinches dried crushed red chillies
  • 2 tablespoons brown rice miso paste
  • 4 tablespoons mirin or dry sherry
  • 2 tablespoons light soy sauce
  • 1.2 litres (2 pints) water
  • 2 pak choi, thinly sliced
  • 4 spring onions, thinly sliced
  • 4 tablespoons fresh chopped coriander

Heat the oil in a saucepan, add the chicken and fry for 4–5 minutes, stirring until golden. Add the mushrooms and carrot sticks, then the ginger, chillies, miso, mirin or sherry and soy sauce.

Pour on the water and bring to the boil, stirring. Simmer for 10 minutes.

Add the pak choi, spring onions and chopped coriander and cook for 2–3 minutes until the pak choi has just wilted. Spoon into bowls and serve.

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