Spanish-Style Miso Soup with C

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Chorizo		60-80g
Onion (medium)		1/4
Potatoes (medium)		2
Vegetable oil		1 tsp
Fish stock cube		1
Miso (red or mixed)		40g
Hot water		800ml
Egg		1
Spring onion		1

Method

Prep

5min

Cook

15min

Cut the chorizo into 2mm slices. You can use as much or as little as you like. Cut the potatoes into wedges and slice the onion.

Put the vegetable oil in a pan and add the chorizo, potatoes and onions and fry for 2 minutes on high heat.

Add the fish stock cube into boiling water and allow to dissolve. Pour into the pan and cook for 5-6 minutes until the potatoes are soft. The liquid should reduce to around 200ml per person.

Turn the heat down to medium and add the miso dissolved in a bit of water.

Transfer to bowls or soup dishes and sprinkle with chopped spring onion. Gently place a poached egg on the top and serve.

Here's how to make a really quick poached egg in the microwave.

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