Thai Mushroom Noodle Soup

Ideal for winter days, this nutritious soup has many health benefits including reducing risks of hormonal-linked cancers, protection against heart disease and fighting inflammation in the joints caused by arthritis.

---

**What do we need?

** 25g dried shiitake or other mushrooms

** 150ml boiling water

**175g fresh chestnut mushrooms

** bunch of spring onions

** 1.2 litres miso broth

** 2 tablespoons tom yum soup paste

** 1 tablespoon soy sauce

** 1/2 small red chilli, thinly sliced

** 2.5cm piece of root ginger, peeled and grated

** 2 garlic cloves, thinly sliced

** 2 tablespoons of non-added sugar fish sauce

** 85g egg thread noodles

** 175g spinach or beansprouts, shredded

** 200g tofu, diced

**How do we prepare it?

** Soak the shiitake mushrooms in the boiling water for about 10 minutes.

** Drain them, reserving the liquid.

** Slice the chestnut mushrooms and spring onions.

** Bring the miso broth and reserved mushroom liquid almost to the boil, then stir in the tom yum soup paste.

** Add the sliced mushrooms, reserved shiitake mushrooms, spring onions, soy sauce, chilli, ginger, garlic and fish sauce.

** Simmer for 10 minutes.

** Add the noodles, spinach and tofu to the soup, and cook for a further 3-5 minutes, until the noodles are softer.

** Serve it warm.