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150g of chickpeas, 2 leeks, wakame (10 cm), salt, 1 tablespoon of ume paste, 1 tablespoon of shiro miso, sesame oil, tamari (soy sauce).
Heat the sesame oil. Clean the leeks and cut into 2 cm pieces. Sweat the leeks in the oil with a pinch of salt. After a few minutes, add the chickpeas and their cooking liquid the wakame and the miso. Add water (1.5l) and bring to the boil. Cover the pan and leave to simmer for a few minutes. Blend the soup. Add the soy sauce and thinned ume paste. Leave to simmer for a few minutes. Taste.
