This incredibly easy and delicious soup is a speedy solution on a cold winter day when you want something filling yet light. 

Dashi stock is easy to find and packed with flavour. I prefer diluting it slightly for a milder flavour.  The enoki mushrooms give it a lovely kick and can be found in Asian and delicatessen shops. You can do without if you want to replace them with another mushroom of your choice.

Warm up the dashi stock diluted with 200ml of hot water and bring it to the boil. Add in the enoki mushrooms and boil for a couple of minutes.

Stir in the miso paste until dissolved, add the mirin and switch off.

Serve hot in small bowls and with a little silken tofu and spring onion in each bowl.