Nigel Slater’s recipes for miso soup, and caramelised bananas

Nigel Slater’s recipes for miso soup, and caramelised bananas

The Guardian

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Spring calls for light soups and celebratory fruit desserts

Soup is so often the answer. Only a fortnight ago there would have been bowls of brown bean broth with sweet onions and thyme on the table, or maybe a golden butternut laksa with coconut and coriander leaves, leaving turmeric stains on the kitchen counter. This sudden flash of spring has shifted the spirits a bit. I am leaning towards lighter stock-based soups, clear and bright with green beans, herbs and tiny mushrooms that seem be straight from a book of fairytales.

If time is tight I will squeeze miso paste into a bowl, pour in boiling water and sip the result. But given half an hour longer, I have a chance to boil and pop early broad beans from their skins, pick mint and Thai basil leaves from their stems, and trim spoon-shaped pak choi to make a rather more substantial supper. You could add white or matcha green noodles, or a thick wedge of bread, toasted and dunked deep into the shining, hot broth. You could steam fat dumplings and drop them in, too.

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