250g white mushrooms, one bundle of Cilantro, 1tbsp. sesame oil
3 tpsp. Miso, 1 tbsp. black soy sauce, 1 tsp. vegetarian barbecue sauce – mix well
- Cut mushrooms into slices. Chop up
- Heat wok with oil. Stir-fry the mushrooms and ginger. Set aside.
- Bring 8 bowls of water to the boil. Put in all ingredients and boil over medium heat for 2-3 minutes.
- Add Cilantro, sesame oil. Turn off heat. Season with salt and serve.
- This soup is best served hot.