Instructions

1. Cut the potato into bite sized pieces.
2. Thinly slice the spring onions.
3. Bring the stock to the boil in a saucepan and add potatoes. Cook for about 10 minutes until tender, then add the cabbage and cook for 3 more minutes. Add the sliced spring onions, then turn off the heat and cover with a lid.
4. Take a ladleful of the stock into a small bowl, let it cool a bit.
5. Add the miso paste and mix well until you get a smooth cream.
6. Stir this into the soup, together with the vinegar and serve.