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1 day 7 hours 45 min

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Tuna and Vegetable Soup

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Ingredients (Serves 4)
*1 tin of tuna
*1/4 onion
*1/3 small carrot
*1/2 stalk celery
*1/2 stalk Japanese leek
*5 cups water
*1 to 2 tbsp miso
*1 bunch of watercress
*grated Parmesan

1 Cut the carrot into 3mm-thick rectangle pieces, the onion thin along the fiber, the leek diagonally into 4 to 5cm long pieces, the celery into 5mm pieces, and roughly chop the watercress.

2 Drain the excess water from the tuna, bring 5 cups of water to a boil, add the tuna and carrot, and cook for about 1 minute over high heat. Skim the scum from the broth.

3 Skim the scum from the broth.

4 Turn down the heat to medium, add the rest of the vegetables, and cook for another 2 minutes.

5 Dissolve the miso in the soup.

6 Turn off the heat and add the watercress.

7 Pour the soup into a serving bowl and sprinkle it with some grated Parmesan.

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