DAIKON + CARROT SOUP

Serves 4

• 1L / 2pt chicken or vegetable stock, or homemade stock• 2 tbsp (40ml / 1.4 fl oz) Shaoxing rice wine• 1 tsp (5ml / 0.17 fl oz) sesame oil• 5cm / 2" piece of ginger, peeled and cut into slices• 2 garlic cloves, bruised• 1 large daikon, peeled and cut into large chunks• 2 large carrots, peeled and cut into large chunks• 1–2 roasted or poached chicken breasts, torn into large pieces, or pork or tofu, optional• salt, to taste• spring onions, chopped, to serve• chilli flakes, to serve