Spicy beef soup

Instructions

1 In a saucepan, place the beef with spring onions, garlic and shiitake mushrooms. Add stock and enough water to cover beef. Bring to the boil, then lower to a simmer and cook for 1-2 hours, until meat is tender. Remove beef from saucepan and set aside. Reserve stock.

2 In a small bowl, combine chilli powder, soy sauce, gochujang, if using, and sesame oil. Stir mixture into reserved stock in saucepan. Add kumara and bring back to a simmer. Cook for 10 minutes.

3 Shred meat and add just under half of it to the soup. Add mushrooms and cook a further 10 minutes. Add spinach leaves at the last minute. Divide between bowls. Garnish with extra chilli, if desired.