PREP

1. Chop salmon, chicken or turkey, and roast potatoes, carrots, squash, sweet potatoes, etc, into bite-sized chunks.
2. Slice your onion in half.
3. Dice garlic.

COOK

1. Boil a kettle of water and let it cool a little.
2. Whisk a good-sized glob of miso into a good splash of warm water in a bowl (miso will be damaged if water is too hot!).
3. Burn the onion halves cut side down directly on the element or burner until nicely singed. Let them cool a little then dice them.
4. Fry onions and garlic in a good splash of oil, in a deep pot on medium heat.
5. When onions soften, add salmon, chicken or turkey; and potatoes, squash, sweet potatoes, corn, etc (if they’re pretty soft already, throw them in toward the end- especially rice, peas and carrots!).
6. Pour in some hot water from the kettle and simmer ’til everybody’s hot throughout.
7. Turn off the heat let it cool a little.
8. Stir in miso and a splash of soy sauce.
9. Add a squeeze of lime to brighten your soup up a bit.
10. Reheat, but don’t boil!