Miso soup is a Traditional Japanese soup made of stock which is mixed with Miso paste
1 packet dried kombu seaweed, about 25 g
1 tbsp sake, Chinese rice wine or dry sherry
2 tsp caster sugar
½ tsp finely grated fresh root ginger
2 tbsp miso paste
4 spring onions, sliced at an angle
6 fresh shiitake mushrooms, thinly sliced
85 g (3 oz) tofu, diced
85 g (3 oz) watercress leaves
Put the kombu seaweed in a saucepan and pour in 1 litre (1 3/4 pints) water. Bring slowly to the boil, then remove from the heat and cover the pan. Set aside for 5 minutes. Use a draining spoon to remove and discard the kombu seaweed.
Stir the sake, rice wine or sherry, sugar and ginger into the broth and bring back to the boil. Reduce the heat, and stir in the miso paste until it dissolves completely.
Add the spring onions, mushrooms, tofu and watercress. Cook very gently, stirring, for 2 minutes without allowing the soup to boil. Ladle the soup into small bowls and serve at once.