Eating In

Sauté four very thinly sliced mushrooms in a little oil with a medium carrot cut into strips with a potato peeler and about 1oz of wakame or other seaweed. Add 2 pints of stock, your own chicken stock or Marigold bouillon and heat until it simmers. Take it off the heat and add 2 small spring onions cut into strips and half a small block of plain tofu cut into half-inch cubes. Puree a dessertspoon of miso in a little of the liquid and when it is well blended, add it to the soup. Serve in lacquered bowls.