3-4in wakame seaweed
1½ pints / 900ml
water
1 medium onion, cut in half and sliced
3 green cabbage leaves,
finely chopped
1tbsp miso
chopped fresh parsley and spring onions to garnish
1. Quickly rinse the wakame in water
to remove excess salt and then soak in fresh water for 5 minutes.
2. Bring the 1½ pints of water to the boil, add the seaweed and
simmer for
2-3 minutes.
3. Add the onion and cabbage and simmer until tender (about 15 minutes), leaving
the lid off the pot.
4. Remove a small amount of water from the pot, stir in the miso to form a smooth
paste and then return it to the pot.
Simmer for a further 3-4 minutes, then serve garnished with the parsley and spring
onion.
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