Serves 2-4

This dish is amazing on a cold day it is rich and hearty but so light at the same time. 


1 leek

¼ Chinese cabbage

100g dried mushrooms

1 carrot

1/2 white radish (daikon)

300g streaky bacon

400g firm tofu

1 red pepper

3 spring onions

100g edamame beans (podded)

1 bonito powder

4 tablespoons brown miso

600ml unsweetened soy milk

2 tbsp mirin

2 tbsp light soy sauce



Soak the mushrooms in 600ml boiling water and leave to steep. Cut the leek, Chinese cabbage, radish, pepper into 1cm dice. Cut tofu into cubes (big or as small as you like). Slice carrot into thin coins. Cut the spring onion into 2cm batons and place neatly on a large plate.

Add the mushrooms plus liquid to a pan and then add the leek, carrot, pepper, radish and cabbage placing a lid on the pan and leave to simmer for about 10 mins. While the pan is simmering add the miso, mirin, soy sauce, salt and little of the soy milk to a bowl and mix to form a paste. Once the vegetables have cooked add the bacon, spring onions, tofu and edamame beans to the saucepan and simmer for a further 2 mins. 

Now add the miso paste and soy milk, DON’T LET IT BOIL OTHERWISE IT WILL SPLIT, just gently simmer. Taste and check the seasoning then serve!