Quick recipe: Miso Soup

2 litres cold water

10g dried konbu (edible sea kelp)

150g miso paste

15g bonito flavouring (called dashi no moto on the packet)

To garnish: wakame (dried seaweed flakes), cubes of tofu, spring onion

Fill a saucepan with the cold water and add the konbu Bring to the boil. Once boiled, lower the heat to simmer and immediately remove and discard the konbu.

Add the miso pastern and bonito flavouring and stir gently until the paste has totally dissolved.

Place the garnish into small soup bowls or mugs and pour over the hot soup.

When you serve to guests explain it should be slurped straight from the bowl rather than using a spoon.

In Japan it's a staple that is consumed with every meal and with the miso paste made from fermenting soybeans with salt and it is extremely high in omega 3 and omega 6 fatty acids.

Recipe provided by Simon Phillips.