This soup is a delicious way to give your immune system a boost. Substitute other spring vegetables if you want, and cook until tender.

Serves 4

Ingredients:
7g dried Maitake Mushrooms
1250ml cold water
300g fresh tofu, cut into 1cm cubes
100g watercress, chopped into 5cm lengths
3 tablespoons Brown Rice Miso or Barley Miso
4 spring onions, cut into thin slices

Method:
1. Soak the maitake in the water in a saucepan for 15-20 minutes.

2. Bring the water and mushrooms to a simmer over a medium heat, and gently cook the maitake for 15 minutes. Add tofu and simmer for about a minute, then add watercress and simmer another minute or so.

3. Take the soup off the heat. In a cup, dissolve the miso in a little bit of the liquid, and add it to the soup. Sprinkle with the spring onions and serve.