1 head broccoli, broken into florets and then each floret sliced into 3 pieces
1 red chilli, seeds removed, finely chopped
1 red chilli, finely chopped
2 garlic cloves, finely chopped
1 garlic clove, finely chopped
1 tbsp peeled and grated fresh ginger
1cm/½in piece ginger, peeled and finely chopped
½ leek (top part only), shredded lengthways
2–3 tbsp potato flour
150g/5½oz dried pre-sliced shiitake mushrooms
2 large spring onions, trimmed and thinly sliced
1 tsp brown rice miso paste
150g/5½oz dried mung bean noodles (glass noodles)
3–4 pinches white caster sugar
1 tsp cornflour
1 tsp goji berries
2 tbsp rapeseed oil
1 tbsp rapeseed oil
1 tbsp Japanese rice vinegar
2 pinches sea salt
1 large pinch sea salt
1 tsp sesame oil
1 tbsp tamari
210ml/7½fl oz boiling water or hot vegetable stock
200m/7fl oz hot vegetable stock
1 tbsp cold vegetable stock
2 pinches ground white pepper
1 tbsp Shaoxing rice wine or dry sherry
2 tbsp Shaoxing rice wine or dry sherry
oil, for deep-frying