Miso soup

There's nothing more warming, healthy, and homely than a bowl of miso soup. Perfect after a day in the snow. Here's a recipe for 4:

1. Grind 100g toasted white sesame seeds in a pestle and mortar until sticky, almost like a paste.

2. Heat 800ml dashi stock in a saucepan. Before it comes to a boil, add 300g soft/silken tofu, tearing it into pieces first.

3. Gradually add 4-5 tablespoons of awase miso, stirring until dissolved.

4. Add the sesame paste to the soup and stir in well.

5. Bring almost to the boil then remove from the heat. Serve sprinkled with some ground sesame seeds and, if available a sancho leaf or some finely sliced spring onion.

So simple.

In our house we're working our way through a fine cookbook by Harumi Kurihara called Everyday Harumi: Simple Japanese Food for Family and Friends. Thoroughly recommended.