Miso Soup: a soup that’s light enough for warmer months but still creamy enough to be comforting. Quite good for British spring-summer time, where days can quickly descend after a few precious hours of sunshine.
I adapted this from Makiko Itoh’s Hokkaido-style miso soup by adding a further British twist with soft, mild leeks and ham off the bone. A handful of fresh peas or broad beans stirred in at the end would be delicious, too. Maki also gives vegetarian and vegan alternatives in her original recipe.
However you decide to vary the soup, I’d keep it fairly light, staying away from too much cream to keep the balance of flavours and textures. I like it best with a pile of very crisp, fresh white bread, but of course you can have it how you like. This keeps well in the fridge for up to a week (reheat very gently) and makes about 6 servings.
I'm a self-conscious dilettante with a degree in History of Art from SOAS and UCL. I've lived in Greater London all my life, interrupted only occasionally by brief trips to Thailand. The result is that I speak Thai with a Croydon accent (and sometimes Croydon with a posh accent, but that's another story).
Far from being a charming bilingual intellectual of the world who ably holds forth on every topic imaginable at dinner parties, most of what I actually say in either language is "Hello", "That's a nice painting", and "I'm hungry". My idea of a balanced diet is a bowl of Mama instant noodles in one hand and a chip buttie in the other, but I also don't mind a nice bit of duck confit or gaeng paa gai. I don't go to dinner parties, anyway.
I like looking at interesting things. Thai contemporary art, Early Modern English portraiture, and lowbrow art have so far held my attention.
I consume vast amounts of art and food, so I thought I would give something back by writing.