Half liter water
½ cup of sliced red onion
2 tbsp chopped Kombu, dried
1 tbsp grated ginger
2.5 tbsp white miso paste
¼ cup finely chopped spring onions
Rinse Kombu in fresh water, then soak for 5-10 minutes. Cut in pieces. Add kombu to the water and bring to the boil and simmer for 20 minutes. Add onions and ginger. Cover and simmer until onion becomes soft. Remove from heat and leave to cool, then add miso and spring onions. Serves four.
Add soy or oyster sauce if desired. You can add mushrooms or other veggies as you please.