VEGETABLE MISO SOUP 70gm onion, cut thinly 20gm carrot, cut into match sticks 50gm cabbage, cut into match sticks 70gm pumpkin, small dice-cut 5gm SPIRAL Wakame, soaked and cut into small pieces 70-75gm SPIRAL Hatcho Miso, ground in suribachi until smooth 5 cups Dashi 1 teaspoon SPIRAL Sesame Oil Sauté all vegetables in sesame oil slowly on low flame. Add dashi and simmer until the vegetables become soft. Add wakame. Dilute miso with a little of the dashi, then add to the soup. Turn off the heat before boiling. Garnish with spring onions.