• 2 cups of water
• 2 cups of home made bone stock (broth)
• 5 cm dried wakame or kombu
• 4 – 5 shitake mushrooms, sliced thin (or use 7 or 8 pieces of dried shitake, soak first for 5 minutes or fresh mushrooms)
• 200g, firm tofu, cubed (optional)
• 11/2 teaspoons miso per cup of water
• 2 – 3 spring onions, finely sliced
• 1 red chilli finely chopped (optional)

Directions:

• Soak wakame or kombu for 5 minutes until soft, then slice thin.
• Add mushrooms and tofu to the broth and water and just bring to a boil.
• Lower flame to simmer and cook for 3 – 5 minutes.
• Add watercress and spring onions.
• Dilute the miso in a small amount of water and when the soup has cooled, add to the soup (to retain benefits of fermented food).

To add more sustenance, add in:

• sauté onions with carrot & celery or
• Add 2 handfuls of chopped kale or spinach at the end to wilt or
• a cooked whole grain in at the end or
• all of the above!