Miso Soup with Bacon and Asparagus

Directions

1. Heat the oil in a large pot over medium heat. Add the chopped bacon and cook until crispy. Remove and set aside, leaving the bacon fat in the pot.
2. Add the chopped onion and minced garlic to the pot. Saute until the onion becomes translucent.
3. Add the diced potatoes and cook for a few minutes.
4. Pour in the chicken or vegetable stock and bring to a boil. Reduce the heat and simmer for about 10 minutes, or until the potatoes are tender.
5. Add the asparagus pieces and cook for another 5 minutes until tender.
6. In a small bowl, mix the miso paste with a bit of hot soup broth until smooth, then stir it back into the soup.
7. Ladle the soup into bowls, top with the crispy bacon, and garnsih with chopped spring onions.