Miso Soup

Ingredients

Barley miso paste; 1 red onion; wakamé seaweed; 2 carrots; 1 leek; 100 grs oyster mushrooms; fresh ginger; chives; white sesame seeds.

Directions

Wash, peel and cut the vegetables. Boil water in a large pot. Add the vegetables and the seaweed cut in small strips and let them cook until tender. Remove from heat. Grate the fresh ginger and squeeze the juice. Dissolve a teaspoon of miso paste in each bowl. Add the soup and top it with sesame seeds and the finely chopped chives.