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Wakame, water, shiitake mushrooms, 1 piece of ginger (about 2.5 cm) cut into thin slices, 1 diced onion, a pumpkin cut into cubes, little strips of Savoy cabbage or green cabbage, 1 peeled kohlrabi cut into cubes, miso, chopped parsley for garnishing.
Soak the wakame for 15 minutes in a little water until soft. Put the rehydrated wakame on a chopping board, cut it into small pieces and set aside. Mix the shiitake and ginger in the water in which the seaweed soaked and bring to boil. Reduce the heat, cover the pan, and leave to simmer for 15 minutes. Keep the cooking liquid Remove the mushrooms with the aid of a strainer and leave them to cool. Cut the caps into thin strips and put them back into the soup. Add the onion, pumpkin, the cabbage and the kohlrabi to the vegetable stock, as well as the wakame. Cook for 10 minutes with the lid off. Leave to simmer gently for a further 10 to 15 minutes until all the vegetables are tender. Take 1 teaspoon of miso per person. Dilute the miso paste in a little vegetable stock then strain. Add the miso mixture to the soup and simmer gently for a short time. Remove from the heat. Garnish with parsley and serve immediately.
