Mushroom Miso broth – Mind Gut Co.

Ingredients

• 2 tablespoons miso paste
• 1 teaspoon fish sauce
• 2 teaspoons Tamari sauce
• 1 tsp chilli flakes (or to taste)
• 2 cm grated ginger
• 4 cups of hot water
• 100g fresh shiitake mushrooms, stems discarded and caps finely sliced
• 150g fresh oyster mushrooms, cut in half
• 200g fresh Swiss brown (portobello) mushrooms, stems discarded and caps sliced
• 100g fresh enoki mushrooms, trimmed
• 2 Bock Choy
• 200g Rice Vermicelli Noodles
• 4 Spring onions
• Sesame oil