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This soup is so quick and easy and also very soothing and nourishing. You can buy dried wakame seaweed from any good health-food shop and many supermarkets. You only need a little and what is left over will keep perfectly in a dry place for months. Good-quality, unpasterised miso is also widely available; you’ll find it a useful flavouring for many savoury dishes, but always remember to add it at the end of cooking to preserve the health-giving enzymes it contains.

SERVES 4

5cm (2in) piece of wakame seaweed

2 dried shiitake mushrooms, if available

1.2 litres (2 pints) water

4 spring onions, chopped

4 tsp brown rice miso

Soak the wakame and shiitake mushrooms in a cupful of the water for about 10 minutes, then drain, reserving the liquid.

Cut the wakame into shreds, discarding any hard bits, and slice the mushrooms. Put these into a large saucepan, along with their soaking water, the 1.2 litres (2 pints) of water, and the spring onions and simmer for 5–10 minutes.

Put the miso into a small bowl, add a ladleful of the soup and stir until blended, then tip the mixture back into the pan. Leave the pan over the heat for 2–3 minutes, without letting it boil, then serve.