Miso Soup | Resiliens

Ingredients

• Sesame oil
• 1/2 brown onion diced
• 1 x good pinch of Ollson sea salt
• 1-2 carrots thickly sliced
• 6 cups vegetable stock
• 1 x cooked corn on the cob
• 3-4 sticks of soaked wakame seaweed
• 3 pre soaked Japanese shiitake mushrooms, slice them and remove the stems (which are too woody)
• 1-2 x dessert spoon of Genmai (brown rice) miso paste
• 1-2 tsp of grated ginger (remove skin)
• 1 x spring onion
• 1 x celery stick (sliced)
• 1-2 cups of homemade pumpkin soup
• Handful of chopped parsley for garnish