Chorizo, Beansprout and Tomato

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Chorizo (sliced)		2 tbsp
Potatoes (medium)		1-2
Carrot (small)		1
Chinese leaves		3
Tomato (medium)		1
Beansprouts		a handful
Ginger		1/2 thumb
Dried chilli		1/2 tsp
Olive oil		1 tsp
Fish stock		600ml
Miso (red or mixed)		35-40g
Spring onion		1

Method

Prep

5min

Cook

10min

Chop all the ingredients to bitesize pieces to cook quickly.

Put the oil in a pan, add the ginger, chorizo, potatoes, carrots and dry chilli and stir for 2 minutes.

After adding the fish stock, add the chopped Chinese leaves and boil for 5 minutes on high heat. Turn the heat down to medium and add the miso dissolved in a bit of water to avoid lumps.

Add the tomatoes and beansprouts and turn off the heat. The soup will continue cooking on residual heat for about 2 minutes. Scatter with the spring onions and take to the table.

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