Method

Chef: Arianne Spratt

1. If using dried mushrooms, cover with 1 cup boiling water and allow to soak for 10 minutes. Remove mushrooms, strain liquid into a large saucepan and finely slice mushroom caps. Discard stems. If using fresh mushrooms, wipe over with a damp cloth, remove stems and finely slice caps.

2. In a large saucepan put the chicken stock (with an extra cup of stock if using fresh mushrooms), ginger and cinnamon. Bring to the boil, reduce to a simmer and cook for 10 minutes.

3. Remove cinnamon, add chicken, spring onions and wakame. Simmer for a further 5 minutes and then add remaining ingredients. Heat to boiling and serve immediately.

NB: You could also add finely diced tofu to the soup if you wanted to.

*  This information was sourced from '9am with David and Kim'