My Miso Soup
Boil the cut asparagus for 3-5 minutes.
Drain and plunge into ice water.
Retain the water used to boil the asparagus.
Pour some of it over the miso paste in a seperate bowl.
Stir till the miso is dissolved and gives off a lovely brown color.
Add that back to the asparagus water.
Add the ginger, finely chopped, to the boiling water.
Put this back on the gas and bring to a boil, then turn off the gas.
In your serving bowl, add the cabbage, corn and asparagus at the bottom of the bowl.
Pour over your miso-ginger water over the vegetables in the bowl.
Garnish with sesame seeds on top.
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