Hot Miso Soup with Shiitake, Buna-Shimeji and Eryngii Mushrooms.

This soup is soooo delicious. The rich earthy mushrooms, warm chilli and nourishing miso make this the queen of soups in my house. You can use noodles in this but I used Orzo pasta which is the same size as rice, cooks in 10 mins and gives a lovely thickness to the soup. It's also amazingly good for you and if you start adding this soup to your diet it will help boost your immune system against the autumnal chills that are just around the corner.

2 Tbsp of Sesame Oil
2 Spring Onions, chopped into small ovals
2 Cloves of Garlic, finely chopped
Half a Red Chilli, finely chopped
5 Cups of Water
1 Cup of Orzo Pasta
1 Cup (100g) Pack of Asparagus or Green Beans
1 Pack of fresh exotic mushrooms including Shiitake and Eryngii. (available from most supermarkets)
2 Tbsp of Miso
1 Tsp of Mixed Herbs
Pinch of Black Pepper

In a stockpot gently fry the spring onion, garlic and chilli. You just want to release the flavours, you don't want them to brown. Then add the water and pasta and bring to the boil. Boil for 8 mins.
Next chop the asparagus/beans and mushrooms into bite sized pieces. Add to the pot.
Cook for another 4 mins. Then take off the heat and add the miso, herbs and black pepper.
Check the seasoning. Does it need more miso? More pepper or maybe a dash of agave if it's too salty?
Once you are happy with the seasoning serve in warm bowls.