River Cottage

If it's good enough for a Buddhist monk, it's good enough for Hugh. Sachiko Saeki teaches him how to make a traditional vegan temple meal

Serves 6

• 750ml shiitake stock (see note)
• 750ml kelp stock (see note)
• 1 bunch Swiss chard, stalks and leaves separated and shredded.
• 5g dried seaweed, such as wakame
• 2-3 pieces aburage tofu, sliced (see note)
• 1½ tbsp brown miso
• 1½ tbsp white miso
• 2 spring onions, finely sliced

1. Bring the stock to the boil, add the Swiss chard stalks and cook for 2 minutes. Add the chard leaf, dried seaweed and tofu.

2. Add the miso paste stir in thoroughly and bring to the boil again. Serve with a sprinkle of spring onions.

Note:

• To make kelp stock, wipe one strip of kelp with a damp cloth, place in 750ml cold water and soak for 30 minutes. Pour into a pan and bring to the boil. As soon as the stock is boiling, turn off the heat and remove the kelp.
• To make the shiitake stock. Place 10g dried shiitake mushrooms in 750ml cold water and bring to the boil, then simmer for 30 minutes and strain.
• Aburage is a kind of deep-fried tofu. It is available at Asian supermarkets.