Miso veg soup

Ingredients

2 heart of sucrine
1 tomato
1 can button mushroom
seaweed (optional)
1 tbsp MISO paste
salt&pepper
water

Method

1. Cut and discard the tough base of the vegetable. Sliced into 2cm thick, wash drain and set aside.

2. Cut tomato into wedges and half the button mushroom.

3. Bring a pot of water to boil. Add in the tomato and mushroom, seasonings.

4. When water start to bubble, add in the vegetable. Off fire and allow to simmer. Serve hot and top with seaweed.