1 cup dried arame seaweed
1/2 lb (225 g) onions, finely sliced
2 pints (1.1 litres) water
6 oz (170 g) carrots, diced
1 - 2 teaspoons miso or 1 - 2 tablespoons
tamari/shoyu soya sauce
1. Soak the arame in a bowl of water for 3 minutes, then rinse well to remove any sand or grit.
2. Meanwhile simmer the onion in half the water for 10 minutes, add the carrot, arame and remaining water, and simmer for a further 20 minutes.
3. Dissolve the miso in a little hot broth and add to the soup. Leave for 2 - 3 minutes for the flavours to blend before serving.