Whilst it's been Spring for a while now, as the calendar shows, we really have not seen more than a little glimpse until the last week. It's been an incredibly long and wet winter in Hepburn Springs. I have been so keen to move out of Autumn foods and launch into Spring abundance, well here you go the first of Find Me in the Kitchen Spring choices to shake of winter and start our unfurling into warmer months. This soup is perfect to celebrate the gorgeous vegies we are beginning to see in the grocers but still offer a little warmth on those days that still hold a chill.

SPRING MISO with Lemon

This soup can be made using a Dashi Stock, I have been unable to locate decent Kombu in my area of late so I use a homemade vegie stock in which I've also added Shitake mushrooms for added health benefits and taste

Ingredients

1.4 litres Stock
8 Asparagus spears, trimmed and cut on the diagonal
100g snow peas or sugar snap peas, strings removed sliced into 1/3 or 1/2 leangthways
3 radishes, thinly sliced (i use a mandoline so much easier)
6 Tbsp unpasteurised Shiro Miso
1 small bunch watercress or microgreens approx 70g
Zest of 1 Organic Lemon, cut in long strips
1-2 Tbsp lemon juice
2 Spring onions thinly sliced (or chives)

Method

Bring the stock (shitakes removed use for another dish or just eat) up to a simmer over a high heat.
Add Asparagus and snow peas or sugar snap peas and cook for 30 secs
Add radishes and cook for another 30 secs
Remove all veg with a slotted spoon or pour entire pot through a colander into another pot, this can be a bit cumbersome and hot
Spread veg out to cool
Reduce heat to low, remove a ladle or two of the stock into a bowl and stir in miso until it's blended, add back to soup. It's important to not boil the soup now Miso contains many beneficial enzymes that will be destroyed by boiling
Add blanched veg and greens warming over a low heat
Remove from heat and stir in lemon rind and juice
Serve soup and top with Spring Onoins

Makes 4 generous bowls