Ingredients:
- 1/2 daikon, sliced 1cm (0.4 inches) thick
- 1 carrot, cut into 2cm (0.8 inches) chunks
- mushrooms of your choice (I used king oyster, shiitake, enoki, and black fungus mushrooms)
- 1L (34 fl oz) chicken stock
- 1 tbsp miso paste
- 6 slices of lotus root
- 400g (14 oz) chicken mince
- 3 spring onions, sliced
- 1/2 tsp white pepper
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 8 raw prawns, peeled and deveined
- 1 head bok choy

Method:
1. Start by arranging the daikon, carrot, and mushrooms in a clay pot or saucepan.
2. Pour in the chicken stock and add the miso paste. Turn the heat to medium and let simmer for 20 minutes.
3. Meanwhile, in a bowl, mix the chicken with the spring onions, white pepper, soy sauce, and sesame oil. Form the mixture into balls and place them into the chicken stock after the first 20 minutes of the broth cooking.
4. Cook the chicken balls for 10 minutes before adding the prawns. Continue cooking for a further 5 minutes. Add the bok choy and let it cook for 3 more minutes.
5. Serve while it's still hot. Add rice if you need some carbs!

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