4 inches/10 cm of a leek
1 garlic clove
1 head of broccoli
2 cups/200g oyster mushrooms
3 medium carrots
2 packages (300g) of kelp noodles or glass noodles
1 cup sauerkraut
A handful (50g) sprouts or pea shoots
2 Tbsp dark miso paste
4 Tbsp light tahini
3 1/2 cups water
2 handfuls fresh herbs, such as coriander, Thai basil or parsley
Divide the leeks in the middle and rinse, cut into thin slices. Finely chop the garlic. bring the water for the broth to a boil and stir in the miso och tahini. Add the leeks and garlic. Simmer on low heat while preparing the rest.
Break broccoli into smaller bouquets. Tear the mushroom into strips. Julienne the carrots. Strain the noodles and toss into the broth, simmer for max 5 minutes. Remove from the heat and toss in the carrots.
Steam broccoli for 5 minutes and blanch in cold water to retain crispiness. Fry the mushrooms in a frying pan with a splash of water until softened and slightly golden.
Divide the soup into 4 bowls. Add broccoli, mushrooms, sauerkraut and sprouts. Garnish with fresh herbs.