Basic Yet Dynamic Miso Soup

Words and recipe: Peter Chaplin  Photograph: Aaron McLean

• 1 tablespoon sesame oil
• 1 large carrot, washed and cut into thin rounds
• 1 thumb-sized piece fresh ginger, peeled and cut into fine juliennes (matchstick size)
• ½ cup wakame seaweed*, cut into 2cm strips
• 4 tablespoons brown rice miso (or barley miso)
• ½ cup stock, heated
• 1 cup green and red cabbage, cut into 2cm squares
• 1 cup broccoli florets
• 1 block soft silken tofu, cut into 3cm cubes
• 2 tablespoons finely sliced spring onions

Place a 2-litre saucepan over low heat, add sesame oil, carrot and ginger, cover and cook gently for 4 minutes. Add 1.5 litres of cold water and wakame strips; increase heat and bring to the boil. Immediately reduce to a simmer. Mix the miso into  hot stock. Stir until smooth, return paste to saucepan, add vegetables and tofu. Gently cook for 5 minutes. Stir well and serve in bowls. Sprinkle with sliced spring onions.

Serves 4-6

*Note: Wakame is the long, leafy seaweed used for making sushi. Nori is a sea vegetable that has been dried and pressed into thin sheets.