Miso broth

1 heaped tbsp miso soup paste (35 cals)

1 tsp mirin (rice wine) (14 cals)

1 tbsp dark soy sauce, plus extra for drizzling (4 cals)

1 tsp nam pla (Thai fish sauce) (4 cals)

1cm (½in) piece fresh root ginger, peeled and grated (5 cals)

50g (1¾oz) spring greens or Savoy cabbage, thinly sliced (14 cals)

½ carrot, peeled and cut into very fine batons (13 cals)

50g (1¾oz) beansprouts (16 cals)

50g (1¾oz) shiitake mushrooms, sliced (12 cals)