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This is a version of a Japanese classic.

1 onion

1 large carrot

1 small or ½ large head white cabbage

1 tbs vegetable oil

1140ml/2 pts/ 5 cups water

3 tbs miso

1) Slice the onions thinly, cut the carrot into matchsticks, and shred the cabbage.

2) Sauté the onions in the vegetable oil for 2 minutes, then add the carrot and cabbage and sauté them for 5–10 minutes more, stirring constantly.

3) Add the water, bring to the boil and simmer for 20 minutes.

4) Remove some of the liquid and mix it in a cup with the miso until it is dissolved. Add this to the soup, mix thoroughly and serve.