Miso Soup.

Miso soup is an ultra classic Japanese dish. Made from the ever versitile soy bean it has a slightly nutty taste. My great friend Steff was looking for a healthy protine rich meal. Miso soup made in this way ticks just about all the healthy boxes. It should be noted that the pictured soup is vegan only if the dryed plankton, (very small prawns) are ommited.

The ingredents listed should feed 2 hungry buggers, 3 not verry hungry people, or 4 sparrows.

Ingredence:

Enough miso paste to make 4 cups of soup.

250g of set tofu.

2 sheets of nori.

6 small Shitakai mushrooms.

Small hand full of fresh bean shoots.

Small hand full of sliced spring onions.

100g of dry green tea noodles.

2 table spoons of dryed plankton.

Method:

Bring the meso paste to the boil and test fror flavor. Add more water or meso to get the level of flavor you are looking for. Don't forget, meso pastes can be quiet salty. Don't go over board. Tare the nori up into small peices and toss into the miso. Working quickly add the tofu cut into small cubes along with the sliced mushys and dryed plankton.

After about 2 & 1/2 minutes on the slow boil add pre cooked noddles and the bean shoots. As soon as the bean shoots are in remove from the heat. After a quick stir add the spring onions, serve straight away.

Drink golden coloured beer with this one.

If you eat like this often, expect to live to be 120...... No bull shit mate!