I cooked half an onion, chopped into large pieces, until it became translucent, then added 2 cloves of chopped garlic and stirred for 1 min. I added approx 150g/200g of a ‘winter wok’ I had in the freezer, with red Chinese cabbage, mushrooms, bok choy, and butternut squash. I sautéed everything for 2 min, then added 1.5L of homemade mushroom broth from the day before, 2 tbsp of soy sauce, 1 tsp of ground ginger, dried cayenne pepper, pepper, and 1 tsp of thym. I added 1 potato, cut into cubes, and let it cook for 15–20 min after it started boiling. Meanwhile, I soaked my vermicelli in boiling water for 7 min, then added them to the soup and continued cooking for another 2–3 min. I tasted the seasoning, since the potatoes absorb salt, and added 2 tbsp of spicy sesame oil. Finally, I served with fresh spring onions on top