This rustic soup is just the thing to serve after a dose of winter exercise.
Ingredients
| 500 ml | Vegetable stock (Main) |
| 500 ml | Water |
| 1 | Onion, peeled and cut into 8 large chunks |
| 2 | Carrots, peeled and each cut into 6 chunks |
| 1 | Parsnip, peeled and cut into thick discs |
| 1 | Ham hock, 2 cups cooked, smoked, roughly shredded ham hock meat, or leftover slow-cooked meat of your choice, shredded (Main) |
| 4 Tbsp | Miso paste, dark |
| 1 | Spring onion, thinly sliced |
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Directions
- Place stock, water and vegetables in a large saucepan and bring to a gentle boil. Cover and simmer for 20 minutes.
- Add meat to saucepan and simmer for another 10 minutes, skimming any scum from the surface.
- Use a ladle to transfer about 1/2 cup of the broth to a bowl. Stir the miso into the broth until dissolved, then return the mixture to the saucepan and stir to combine. Don't allow soup to boil. Turn heat off, cover saucepan and leave for 2 minutes.
- Serve miso soup in bowls, and scatter some spring onion on top.
