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Wakame is a sea vegetable traditionally used in Japanese miso soups.

30g/l oz dried wakame

1 large onion

2 tbs vegetable oil

1 litre/1¾ pts/4 cups water

2–3 tsp miso

1) Soak the wakame in cold water for about 10 minutes. Drain and chop.

2) Chop the onion finely and sauté in the oil until lightly browned. Pour in the water and bring to the boil. Add the wakame, lower the heat, then cover the pan and simmer for 10–15 minutes.

3) Remove a little of the liquid from the pan and mix it in a small bowl with the miso. Return it to the pan, leave the pan uncovered on the lowest possible heat for a minute or two then serve immediately.