Fen'neru miso
(fennel miso with ginger)

For ➍
2 tbs vegetable oil
500 g fennel bulbs, finely sliced
1 carrot, in thin sticks
white of 2 leeks, in rings
2 potatoes, peeled, diced
2.5 cm piece of fresh ginger, finely chopped
1 garlic clove, finely chopped
½ small green chilli peppers, sliced
1 small red chilli pepper, sliced
1 ts fennel seeds, crushed
salt
3 tbs red miso paste with barley
1.5 l dashi stock*
150 g watercress, chopped + extra for garnish
5 snow peas, halved
1 tbs lemon juice, freshly squeezed

Heat the oil in a large soup pot over medium heat. Add the fennel, carrot, leek and potatoes and fry the vegetables for a few minutes, until they are soft. Stir in the ginger, garlic, chillies, and fennel seeds. Season with salt and let everything cook on low heat for 10 m.
Dissolve the miso in 1.2 dl of boiling dashi stock.
Stir the miso mixture and remaining stock into the soup.
Let the soup simmer for 15-20 m, until the potatoes are soft. Add the watercress and snow peas. Boil gently for another 3 m.
Add the lemon juice to the soup.
Ladle the soup into bowls.
Garnish with additional watercress and serve the soup hot.

*Use chicken or mushroom stock