Miso and mushroom soup with ginger carrots

Four as a light supper
Heat the water in a large saucepan and whisk in the miso paste. Add a little salt and pepper and let it start to simmer.
Add the sliced carrots, ginger and garlic to the broth along with the tamari and let it all simmer very gently while you cook your mushrooms.
Get a frying pan very hot, add a little oil, and fry the mushrooms in batches so that they get a little colour and wilt, then set aside.
The soup should be ready in about five to eight. Assemble the bowls by dropping a handful of bean sprouts into each, ladle the broth over, making sure everyone gets some of the vegetables, then distribute the cooked mushrooms. Add a squeeze of lime to each bowl, and serve the soup with more wedges to squeeze.
Brazilian black bean stew
Warming buckwheat, tomato and broccoli salad