Hearty Miso Soup

• Gluten Free
• Vegetarian
• Vegan
• Serves 4

1/4 cup dried wakame 1 onion, sliced 1/4 small pumpkin (400g), peeled, seeded, chopped into bite-sized chunks 2 cups cauliflower cut in small florets 300g firm tofu, cut into cubes 3 tablespoons miso (more or less) 1 spring onion, sliced

1.  Soak wakame in 2 cups of water for 10-15 minutes.

2.  Bring 1.5 litres water to boil in a large saucepan.  Add onion and ginger.  Boil for several minutes.  Add pumpkin, then lower heat to bring soup to a gentle simmer.  Cook for 10 minutes.

3.  Drain wakame.  Add cauliflower, tofu and wakame to soup.  Simmer until the cauliflower is cooked.

4.  Keep soup over a low heat.  Place about 2 tablespoons of miso in a small sieve and partially immerse in soup.  Using the back of a spoon, press miso through sieve so it dissolves into soup.  Ideally, it will have a very slight salty taste that isn't too strong - the dominant flavour should be the sweetness from the vegetables.  Add more miso if required and simmer for a minute or so longer.

5.  Serve in individual bowls, garnished with sliced spring onion.

Recipe from Real Fresh Food by Anna and Roger Wilde