30min · 2 servings For the Broth & Greens 1⁄2 yellow onion, sliced 3 garlic cloves, chopped 1 teaspoon five-spice 1 tablespoon miso paste 1 cinnamon stick 500 ml (17 oz/2 cups) vegan stock 2 pak choy (bok choy), cut in half 100 g (31⁄2 oz) tenderstem broccoli, cut in bite-size pieces 1 handful of kale 260 g (91⁄2 oz/2 cups/heaped 11⁄3 cups) precooked brown or white rice 1 thumb-sized piece of ginger root, freshly grated 1 tablespoon tamari olive oil, for frying To Serve: sriracha hot sauce chopped fresh chilli spring onions (scallions), green and all, chopped Boosters: hemp hearts pumpkin seeds sesame seeds Directions Heat a little olive oil in a large saucepan, add the onions, garlic and five-spice and fry gently for about 5 minutes. Add the cinnamon stick and