This simple, wholesome and attractive dish is quick to prepare and the vegetables can be varied according to the season.

Serves 3

Ingredients:
500ml (2 cups) water or unsalted stock
2-inch strip of Clearspring Kombu sea vegetable
2 tbsp Clearspring Organic Tamari soya sauce
1 bay leaf, broken into 2-3 pieces
A sprig of rosemary
1/2 large onion, cut into 6 wedges
3 carrots, cut into bite-sized chunks
1/4 head cabbage, cut into 3-4 wedges
12 whole button mushrooms
Several 1-inch-thick cubes of tofu
3 x 1-inch wedges butternut squash
12 broccoli florets

Method:
1. In a large cast iron or stainless steel frying pan or casserole dish bring the water, kombu, tamari and herbs to a boil. Place the onion, carrots, cabbage, mushrooms and tofu in the pan, arranging them so each variety is separate and colours are balanced.

2. Cover and simmer 5 minutes, then add the squash and simmer until the vegetables are nearly tender (about 10 minutes more).

3. Add the broccoli and simmer until it is tender but still crisp (about 5 minutes). Uncover and serve immediately from the centre of the table.

Photo and recipe by John and Jan Belleme, authors of Japanese Foods That Heal, Tuttle Publishing, 2007