Miso based soup, of all the popular cuisines of Japan, is perhaps the easiest and the most versatile dish to cook at home. A tablespoon of miso provides about one-sixth of the protein needed per day, it is also rich in vitamins and minerals, low in fat, and easily digested. But best of all...
it's delicious!

POTATO - CARROT - BROCCOLI - MISO SOUP INGREDIENTS
1 small Potato
1 Carrot
1/4 head of Broccoli
1 large Cabbage leaf
1 1/2 cups of dashi stock (see basics for preparation method)
1 1/2 - 2 Tbsp miso (light or dark)

Cut potato and carrot into 1/4 thick rounds. Soak potato in water to prevent discoloration. Divide broccoli into florets. Slice cabbage leaf core into thin slices, cut leaf into shreds. In a saucepan, place stock, carrot, and drained potato, and bring to a boil. Reduce heat to medium and when almost cooked, add broccoli and cabbage. Cook for a further 2-3 minutes. Soften miso in a small cup by adding a couple of tablespoons of hot stock from the saucepan... still until the miso has dissolved. Place miso in saucepan. Remove from heat as soon as it reaches the boiling point. Serve immediately.