This Shiitake-Ginger Broth is light and deeply-nutritious, floating just a whisper of thinly-cut vegetables and a few juicy gyozas. The perfect antidote to heavy winter food.
Heat the oil in a medium saucepan and add the onion. Saute for five minutes over a medium heat, stirring frequently. Cook until golden and fragrant.
Add the remaining broth ingredients, except the miso, and bring to the boil. Simmer hard for half an hour then strain - it will have reduced to about 700ml by now. Press the cooked bits with a spoon to extract all the goodness. Taste and whisk in the miso and any other elements that you think it needs - more soy, mirin or more pepper. Add the gyozas now and cook gently just until done - about three minutes.
Add the choi sum, broccoli, mangetout, carrots, corn and red chilli to each serving bowl. Ladle over the broth and gyozas. Top with the sprouts, sesame oil and little lime juice if you wish. Eat hot or warm.