Simmer some vegetables in water for a few minutes; finely sliced carrots, mushrooms, daikon radish, and spring onions are traditional ingredients, but you can use anything. Cubed tofu is also commonly used.

Remove from the heat.

Remove a couple of tablespoons of the liquid and mix this with some miso paste in a small bowl or jug.

Once mixed pour this back into the soup and stir.

This recipe is owned and copywritten by Gillian McKeith. Copyright 2005.