White miso [1] seasoning gives this dish a sweet lightness that may be enjoyed all year round.

Serves 3

Ingredients:
3 strips of Clearspring Wakame [1] [2] (about 5g)
3 Clearspring Shiitake Mushrooms [2] [3], soaked for 15-20 minutes (retain water) and finely sliced
2 medium onions, peeled and quartered
3 sweet potatoes peeled and cut into thick half rounds
3 carrots, washed and cut into thin rounds
2 bay leaves
1 fennel, washed and cut into thick slices, or some celery stalks

Seasonings:
Clearspring Organic Extra Virgin Olive Oil [3] [4]
2 tbsp Clearspring Organic Sweet White Miso [4] [5]
A pinch of sea salt [6]
Fresh ginger [7] juice to taste (from grated and squeezed ginger root)

Method:
1. Sauté the quartered onions in a pan with some olive oil and a pinch of sea salt for 3-4 minutes.

2. Briefly rinse the wakame under cold water, cut with scissors into medium pieces and place it in a cooking pot with the shiitake soaking water (to just cover the sea vegetable).

3. Add the rest of the vegetables, the bay leaves and the shiitake to the pot. Cover and bring to a boil. Reduce the heat and simmer for 15 minutes.

4. Add the sweet white miso and fresh ginger juice, simmer for a further 5 minutes and serve.

Recipe by Montse Bradford [5] [8]