1 large Onion
1 piece Kombu
1 ½ litres Water
2.5 cm piece Ginger
1 cup Cabbage
4 tbs Barley Miso
Cut onion into slithers then sauté in a small amount of water in a saucepan, until soft and transparent.
Cut carrot into half moon thin slices. Add carrot, water and kombu to the onion.
Grate ginger, add to the soup and simmer for 20 minutes.
Remove kombu, dice into small squares and return to the pot.
Cut cabbage into 1 cm squares, add to soup and cook until soft, about 3 minutes.
Mix the miso with a small amount of warm water in a cup, mix until smooth. Pour the thick paste into the soup.
Remove the soup from the heat.
Top with shredded nori sheets to garnish.
Serve immediately once miso is added.
Other ingredients can be added to miso soup such as celery, spring onions, bean shoots and diced tofu that has been marinated and heated through.