Method

• Finely slice the white part of the spring onion (reserve the green tops for garnishing the soup once cooked)
• Finely slice the cabbage and rehydrate the shitake mushrooms by just covering in boiling water
• Finely dice the garlic, jalapeno and chilli
• Heat a pot on a moderate heat and add some oil, cook the spring onion, ginger, jalapeno and chilli gently until softened and then add the remaining ingredients (shitake, soy sauce, cabbage, lime, veg stock)
• Bring to a simmer and cook until the cabbage is softened
• Check the seasoning and add salt if needed
• Finely slice the green part of the spring onion and add it to the soup before serving