Miso Noodle Soup

Makes about 6 bowls

Ingredients:

about 3 pints of water

1 onion, chopped

4 carrots finely cut into inch long strips

4 sticks of celery cut up much the same as the carrots

about 10 kale leaves (or other green veg like brocolli or cabbage)

about a cup of dried corn/rice noodles (you can substitute any but these are great)

2 tablespoons of fresh miso (the fresh has the best taste and texture but is the domain of health food shop fridges - you can buy dried miso soups and noodles in many supermarkets)

a little seasalt as desired

Bring the water to the boil as you prepare and add the vegetables and noodles. Let simmer for about 10 minutes then mix the miso in a cup of hot but not boiling water to disolve it. Take the soup off the heat once the noodles are soft and mix in the miso and salt.