Peel the garlic and slice it thinly. Bring the vegetable extract to boil with the rice and the garlic. Cleanse and slice the mushrooms and drip a bit of lemon juice on them. Add them to the soup and let it simmer with soy-sauce and sugar. Add ginger and the whole, small chili pepper. Taste with white pepper and salt if preferred. Let it simmer for 5 minutes with no lid. Slice the spring onions. Remove the chili pepper.

Serve the soup with the spring onions sprinkled on top.

I once found this recipe in a sports magazine, tried it and liked it. Now, as I was getting my books in order I found that recipe again and thought I'd post it here, as I think it's great :0)