Spicy Miso Soup

• 1.25 litres (40 fl oz) mushroom dashi
• 2 medium dried shiitake mushrooms

Prepare mushroom dashi. Reserve 2 mushrooms and cut into quarters. Set aside.

Peel carrot, daikon and lotus root. Cut each root vegetable into bite-sized pieces. Cut the eggplant into 1-cm thick slices.

Slice chilli lengthwise into half and remove the seeds. Heat sesame oil in a pot. Add chilli and stir fry for 30 seconds. Remove chilli and then add the rest of the vegetables (c