4 teacups or 3 mugs water
2 tsp Marigold's miso stock powder
small piece of fresh ginger between 1-2in (2.5-5cm) to taste
1-2 handfuls of chopped Cavallo nero (kale)
I chopped all the ingredients using a Thermomix then cooked for about 20 min.
I then blitzed the mixture till the chunks of veg virtually vanished.
I added the kale and cooked for a few more minutes.
The ginger and kale were an afterthought and made all the difference to the flavour.