Add the warm water, mushrooms, grated ginger, Chinese 5 spice, red chilli, garlic and soy sauce to a bowl and mix well. Leave to infuse for 2-3 hours, until the mushrooms are fully hydrated and the broth is flavourful.
Remove the mushrooms from the broth and slice them finely. Add the spiralized courgette, sugar snaps, red pepper, spring onions and shiitake mushrooms to a bowl, and pour over the broth.
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