INSTRUCTIONS

Soak dried Seaweed in cold water for 10-15 minutes, allowing it to expand. Drain the water by running the Seaweed under running water.

Cut the leek into slices and laminate the fresh mushrooms.

In a saucepan, sauté the chopped onion and garlic in olive oil. Add the Kombu Seaweed, the diced carrots and the leek. Pour in 1,5 L of boiling water.

Insert the mushrooms, season with nutmeg, salt and pepper and cook for 5 minutes. When the broth is ready, remove from heat and add the equivalent of one miso dessert spoon per serving. Mix well until the miso paste is well dissolved.

Place a portion of rice noodles in a bowl and cover with the broth. The heat will cook the noodles. Sprinkle the soup with sesame seeds and chopped chives. It is ready to serve.