1 bunch spring onions
4 cloves garlic
4 fresh jalapenos (or less if using jalapenos in brine)
1 litre veg stock
40g dry shitake mushroom
Zest and juice of 4 limes
2 tbsp soy sauce or Tamari for gluten free
Finely slice the white part of the spring onion (reserve the green tops for garnishing the soup once cooked). Finely slice the cabbage and rehydrate the shitake mushrooms by just covering in boiling water. Finely dice the garlic, jalapeno and chilli. Heat a pot on a moderate heat and add some oil, cook the spring onion, ginger, jalapeno and chilli gently until softened and then add the remaining ingredients (shitake, soy sauce, cabbage, lime, veg stock). Bring to a simmer and cook until the cabbage is softened. Check the seasoning and add salt if needed.
Finely slice the green part of the spring onion and add it to the soup before serving.