Miso soup

I have to admit, even though I like Japanese food I don’t have much expeirence in making Japanese dishes. However after eating several times at Ikkyusan in London’s Chinatown, I was converted to this tasty Japanese soup. So much so that after that I managed to find Miso soup in sachet form and have made it many times since. I don’t know how authentic this recipe is, I would have to ask someone who knows about Japanese food, but it tastes authentically good, so I keep making it.

• Pour the water into a pan on a medium heat, together with the miso paste and stir well until it dissolves
• Cut the spring onions into thin rings, and add
• Cut the mushrooms into thin slices and add
• Cut the silken tofu into small squares and add
• Finally add the spinach so it wilts
• Allow the soup to simmer but not boil for about 10 minutes until all the vegetables are soft but still have a bit of crunch and texture