While broth is simmering, combine 2 tbsps tahinni with 1 tbsp of miso and add enough water to form a spreadable cream. Spread it on top of the two vegan french bread slices.

Transfer the soup and onion evenly in two small soup tureens. Place a vegan french bread slice, cream side up, in each bowl. Run the tureens under an oven broiler in the middle or bottom of the oven (not too close or the top will burn) for about ten minutes, or until the vegan bread swells and the cream bubbles and browns. If this does not seem to be happening, push the crusts into the soup to make sure the liquid is being absorbed. Make sure you put the toasts into the soup cut side down, or the toasts won't swell.

Serves: 2

Preparation time: 30 min

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