Miso Ginger Broth

INGREDIENTS Baby spinach Enoki mushroom 1 tbsp olive oil 1 leek, sliced 1 small thumb ginger, thinly sliced 1 tsp fennel seed 750mL water 2 tbsp miso paste 1 tbsp gluten-free soy sauce Pinch salt, to taste King oyster mushroom, sliced lengthways METHOD Place baby spinach and enoki mushroom in serving bowls. In a large pot, add olive oil and sauté leek, ginger and fennel seeds.  After 2 mins, add water, bring to boil and simmer for 5 mins. Dilute miso paste with a small amount of water and add to broth as well as gluten-free soy sauce and salt...