Divide the pak choy, mushrooms, carrot and red cabbage equally among four serving bowls. Gently heat the bone broth and stir in the grated ginger, spring onions, lime juice, miso paste and tamari.

It too is very versatile and suited to all types of dishes, from soup ... miso types, which are usually fermented for three years or more. Light-yellow or red miso should not be substituted in ...