- 1 onion
- 1 carrot
- 1 cup mushrooms,
- 1 cup zucchini
- 3 cups water
- A few strips soaked and chopped seaweed (wakame or kombu).
- Olive oil
- 2-3 tbspn of miso
- 1 cup spinach
- Chopped spring onions
Heat oil and saute onion. Add vegetables and saute for 2 minutes. Add water and seaweed (wakame or kombu) and bring to the boil, then simmer covered until the vegetables are cooked. Turn off heat. Add 2 – 3 tablespoons of miso and stir until blended. Add spinach leaves and serve immediately with chopped spring onions on top.