- Process garlic and ginger to a paste in a food processor.
- Heat up the sesame oil in a big pan. Add garlic/ginger paste, mushrooms, scallions and spring onions and sauté for a few minutes.
- Stir in the chili paste and add the broth.
- Mix in the miso paste, nori, grated turmeric root, pepper, and soy sauce and taste the soup a bit.
- Add in the spinach, cover the pot and let the soup simmer for about 30 minutes.