• 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.