- 1 tablespoonful vegetable oil
- 2 pints water
- 2 tablespoonsful miso, or to taste
- 1 large onion
- 1 large carrot
- 1 or 2 strips wakame or dulse seaweed
- Florets from a small cauliflower
- 3oz (75g) wholewheat macaroni or spaghetti, broken into pieces
- Seasoning to taste
Method:
1. Heat the oil and saute the sliced onion, carrot and well rinsed seaweed; cook, turning occasionally, for 5-10 minutes.
2. Add the water and cauliflower florets and simmer for 15 minutes.
3. Add the macaroni and cook for 10-15 minutes more, or until the macaroni and vegetables are just tender.
4. Pour a little of the liquid into a bowl and mix with the miso to make a smooth paste; return this to the saucepan and stir in. Let the soup stand for a few minutes without heating it further, then adjust the seasoning and serve to dinner party guests
