Hearty miso soup
Photo by Jo Elwin/Tamara West
This rustic soup is just the thing to serve after a dose of winter exercise.
- Place stock, water and vegetables in a large saucepan and bring to a gentle boil. Cover and simmer for 20 minutes.
- Add meat to saucepan and simmer for another 10 minutes, skimming any scum from the surface.
- Use a ladle to transfer about 1/2 cup of the broth to a bowl. Stir the miso into the broth until dissolved, then return the mixture to the saucepan and stir to combine. Don’t allow soup to boil. Turn heat off, cover saucepan and leave for 2 minutes.
- Serve miso soup in bowls, and scatter some spring onion on top.