Step 1

Heat oil over medium-high heat in a soup pot. Sauté onion, garlic, and carrot until onion is translucent. About 10 minutes.

Step 2

Add ginger and kombu dashi stock. Mix well and bring to a boil. Reduce heat to a simmer, cover the pot, and cook until the carrot is very tender. About 30 minutes.

Step 3

Turn off the heat. Puree the soup in a blender, or with an immersion blender. If using a blender, return pureed soup back into the soup pot.

Step 4

In a small bowl, whisk together white miso paste and a ladle of the soup until the miso paste is fully dissolve. Return this mixture back into the soup pot. Add salt and pepper if needed.

Step 5

Serve the soup hot in soup bowls. Garnish each bowl with some scallions, nori, nanami togarashi, and sesame oil.