Kimchi and Miso Noodle Soup

Juice of 1/2 a lemon6 scallions, trimmed and finely chopped1 teaspoon gochujang paste or red pepper flakes3 cups purple sprouting broccoli, woody ends removed and cut into thumb-length piecesSome cilantro or shiso leaves First, put your mushrooms into a bowl with the tamari, lemon juice and 1 tablespoon of the honey, and put to one side to marinate for at least 15 minutes.

Heat the remaining 2 tablespoons of oil in a large soup pan over medium to high heat. Once the mushrooms have had their marinating time, drain them but keep the marinade Add the mushrooms to the pan in a single layer with a pinch of salt . Cook until the mushrooms are golden where they meet the pan, then toss and keep cooking until the mushrooms are deeply browned all over—this should take 5 minutes or so. Remove from the pan and set aside.

Remove the soup from the heat. Place the miso in a small bowl and whisk it with a splash of the broth to thin it out. Stir the thinned miso into the soup. Taste your soup; you really need to get the balance right here. If the broth tastes a bit flat, you might need more salt or miso, or a splash of soy sauce.

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