Korean Noodle Broth

Place a pot (with a lid) over a medium heat with a drizzle of cooking oil. When hot, add the black bean chilli sauce, and garlic and fry for 1-2 minutes until fragrant. Add and the chopped rehydrated mushrooms, fry for a further 2-4 minutes. Add all the Sweet Soy, mushroom liquid and remaining noodle water. Bring to a simmer and let it cook for 12-15 minutes. Once the broth is just about ready for serving, add the spinach and pop on the lid. Let it wilt for about 3-4 minutes. Taste to test the broth and season with salt and pepper and half the coriander.