Slice the onion and the Pak Choi.

Take a high pan and add 2 tablespoons of sesame oil and put the heat on medium-high. Fry the onions and Pak Choi for 2 minutes.

After the 2 minutes, add the Tumeric powder, salt and pepper and fry for another 30 seconds.

Add 1.5 litres of water to the pan along with the chicken stock. Bring to the boil.

When the water is boiling, it is time to add the cordyceps. Let it boil for 15 minutes.

Chop the dill and add it to the soup.

Enjoy!