Japanese carrot-miso-soup

Boil 700 ml of chicken or vegetable stock.  Add diced carrots which are then mashed into small pieces when soft. Add pieces of celery stalks, Shiitake mushrooms, spring onion, wakamame (algae) and kelp cut in bits, salt and pepper. When all vegetables are  nice and soft , remove the pann from the stove and stir in a tablespoon of miso paste. The soup (miso) is not supposed to boil after this. If you wish sprinkle on some crispy bacon bits before serving.

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