about 3 pints of water
1 onion, chopped
4 carrots finely cut into strips
4 sticks of celery cut into strips
about 10 green cabbage leaves
about a cup of dried corn/rice noodles 2 tablespoons of fresh miso
a little sea salt as desired
Bring the water to the boil as you prepare and add the vegetables and noodles. Let simmer for about 10 minutes then mix the miso in a cup of hot but not boiling water to disolve it. Take the soup off the heat once the noodles are soft and mix in the miso and salt.
