Guthuk

Step 1: Mix 7 oz plain flour and ¼ tsp salt, then add ½ cup water gradually and knead for 5 minutes into a firm, smooth dough. Cover and rest for 15 minutes.

Step 2: Heat 2 tbsp vegetable oil in a large pot over a medium heat and fry 1 onion for 5 minutes until soft. Add 4 cloves garlic and ⅔ oz fresh ginger and fry for 1 minute, then add 1 tomato and cook for 3 minutes until it breaks down.

Step 3: Add 5 ½ oz white radish (daikon), 1 carrot, 3 ½ oz dried shiitake or fresh mushrooms and 1 oz rice, pour in 6 ¼ cups vegetable stock and bring to the boil. Simmer partly covered for 20 minutes until the rice is soft.

Step 4: Meanwhile, if using 5 tokens for the fortune balls (whole dried chillies, coarse salt, whole peppercorns, a small twist of paper), pinch off 5 walnut-sized pieces of dough and press one token into each, sealing it completely. Roll into balls.

Step 5: Roll the rest of the dough into a rope about 1.5 cm thick. Pinch off thumbnail-sized pieces and press each one flat with your thumb so it curls slightly.

Step 6: Add 8 ½ oz cooked chickpeas or white beans to the pot, then drop in the dough pieces and the fortune balls, stirring so they do not stick together. Simmer for 6–8 minutes until they float and look glossy; cut one to check it is cooked through.

Step 7: Stir in 3 ½ oz spinach, 1 tbsp soy sauce, ¼ tsp timur or Sichuan pepper and ½ tsp salt and cook for 2 minutes until the greens wilt. The soup should be thick; add a little hot water if needed.

Step 8: Serve in deep bowls topped with 2 spring onions. Remind everyone to look out for the tokens, and leave a spoonful in each bowl for the old-year ritual if you like.