What you'll need

• Serves 2

• 1 tablespoon vegetable oil
• 1/2 small onion, finely diced
• 1 clove garlic, sliced
• 2 tablespoons miso paste
• 2 1/2 cups vegetable stock
• 1 carrot, diced
• 10 closed cup mushrooms, sliced
• 200g firm tofu, diced
• 1 tablespoon soy sauce
• 2 spring onions, sliced

The easy bit

1. Heat vegetable oil in a saucepan, add onion and garlic and cook for 2 minutes.
2. Add miso paste and stir through.
3. Add the stock a little at a time to incorporate the miso.
4. Add the carrot, mushrooms and tofu.
5. Gently heat until almost boiling - do not boil the soup, as this will reduce its nutritional benefits.
6. Simmer for 15 minutes.
7. Add the soy sauce and spring onions and serve.