1: Slice mushrooms and sauté in a little oil

2: Dice onion and celery and add to pan

3: Half fill the pan with water, being careful of splashing oil

4: Add kombu and bring to a simmer

5: Snip wakame seaweed straight into the pan

6: Meanwhile finely chop parsley and grate ginger

7: Add tofu cubes to the Soup

8: Blend a little cold water into miso to make it easier to use

9: Add a little miso and ginger to the Soup with a dash of soy sauce

10: Discard kombu from Soup

11: Put one lemon slice into each bowl (for serving)

12: Divide Soup between bowls and serve with extra miso, grated ginger, sesame oil and schichimi on the table for each person to adjust to their own taste

*This Soup can be easily adjusted using any vegetables/herbs you have to hand. For a more substantial Soup simply cook some noodles in a separate pan, divide between bowls and pour Soup over.

* Recipe adapted from www.macrobiotic.org.uk website.