Tofu and white miso make this colourful, nourishing dish ideal for all seasons.
1. Sauté the onions with the olive oil and a pinch of sea salt in an open pot for about 10 minutes until soft and translucent.
2. Add the tofu and the other vegetables (except green peas), add water to cover 1/3 of the volume of the vegetables and then the bay leaves. Bring to a boil, reduce heat and simmer for 20 minutes.
3. Boil the green peas with a small amount of water and a pinch of sea salt, for 5-7 minutes. Rinse under cold water to retain their bright colour then drain well.
4. Dilute the white miso with some of the cooking liquid and add to the stew together with the green peas and black pepper (optional) to taste. Simmer for 2 minutes and serve garnished with your favourite bread.© Montse Bradford