Ham and Vegetables Chunky Miso

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Thin sliced sandwich ham		3
Potatoes (medium)		2
Carrot		1
Chinese leaves		3
Onion		1/2
Ginger		1 thumb
Dried chilli		a little
Dashi stock granules		1/2 tsp
Hot water		600-700ml
Miso		35-40g
Nori seaweed sheet		1
Vegetable oil		1 tbsp

Method

Cook

15min

Thinly slice the potatoes and carrot to cook quicker. Roughly chop the Chinese leaves, discarding the hard white part nearest the root end.

Put the oil into a pan and fry the potatoes, carrots and chopped ginger. When softened add the sliced onions and ham and stir fry further.

Add the Chinese leaves and de-seeded dried chilli. Add the hot water and dashi stock granules and simmer for 4-5 minutes. Dissolve in the miso and add the nori seaweed.

Your miso soup is ready.

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