The making of miso in Japan is a highly traditional process, with some recipes having been passed down through the family for centuries. Miso is a mixture of Koji (cultured grain) and soya beans, left to ferment for anything from six weeks (for sweet misos) to 3 years (for dark, salty misos). We use a one-year-old brown rice miso paste to produce this rich tasting, highly seasonal soup.
Ingredients
1.25 L/2 pints vegetable stock or dashi
125 g/4 ounces brown rice miso
2 tablespoons tamari (light soy sauce)
2 teaspoon chopped root ginger
125 g/4 ounces carrot, diced
200 g/7 ounces daikon, diced
200 g/7 ounces watercress
200 g/7 ounces spinach
six spring onions, chopped
Method
Heat up the stock in a large pan, add the miso, tamari, ginger, carrot and daikon and simmer for 2 to 3 minutes.
Add the watercress, spinach and chopped spring onions, Cook for 2 to 3 more minutes and serve.
Serves 4 to 6 – taken from soup by Nick Sandler and Johnny Acton
Crafts and Life 
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