Vegetable Noodle Soup Bowl | Mary Berry

Ingredients

• 1.8 litres (3¼ pints) good vegetable stock
• 5cm (2in) fresh root ginger, peeled and grated
• 1 red chilli, deseeded and finely chopped
• 6 spring onions, sliced
• 1½ tsp Chinese five spice powder
• 1 tbsp light muscovado sugar
• 1 tbsp sweet chilli sauce
• 1 tbsp soy sauce
• 150g (5oz) shiitake mushrooms, sliced
• 50g (2oz) fine egg noodles
• 1 pak choi, sliced
• Juice of ½ small lime
• Small bunch of coriander, chopped