Cabbage and spinach miso soup

(For 4 portions)

• 1 punnet Atsina Cress
• 1 punnet Adji Cress
• 400g green cabbage
• 160g finely sliced carrots
• 40g spinach leaves
• 1 tsp miso paste
• 50g finely sliced shallots
• 2 tbsp light soy sauce
• juice from 1 lemon
• 1,250L vegetable stock

• Finely slice the green cabbage, place in a large saucepan with the shallots. 
• Dilute the miso paste in the vegetable stock and pour on the cabbage and shallots. 
• Bring to simmer and cook slowly for 30 minutes. 
• Add the finely sliced carrots, lemon juice, soy sauce, spinach and half of each punnet of Atsina Cress and Adji Cress. 
• Simmer for another 10 minutes. 
• Pour in each bowl and add the remaining cresses on top of each bowl. 
• Serve. 

Recipe: Franck Pontais