Ingredients:

1 sliced shitake mushroom
50g soft tofu, cut into cubes
20g shredded cabbage or finger lengths of spinach
1 egg or 50g fillet of fish
1 cup (210g) vegetable stock*
1 to 1 ½ tsp Miso or Chinese Soya Bean Paste

Vegetable Stock:
100g carrot, cut into chunks
50g peeled onion, cut into chunks
50g (1 stalk) celery
100g sweet turnip
(called bangkwang, singkamas or jicama), peeled and cut into chunks
4 cups water

Method:

Boil the vegetable stock. Mix well and dissolve the miso paste with 2 tablespoons of the vegetable stock. Add into the boiling stock.

Add the mushrooms, tofu and break a whole egg into the soup. Turn off heat, cover the pot and let the egg cook for about 3/4 minutes. Remove the cover, add the vegetables and stir well.

Vegetable Stock:
Mix all the above ingredients together and boil for 30 minutes. Makes 2 cups of stock - strain - you can keep the stock in the fridge or freezer ready to be used anytime.