ONION SOUP
2 medium sized onion
1 piece of kombu 7-8 cm. long
2 shitake mushrooms
1/3 cup corn
1 litre of spring water
1/3 cup of whole wheat noodles
1/4 teaspoon of grated ginger
1 Tablespoon of sesame oil
Unrefined seasalt
2 Tablespoons tamari soya sauce
chopped parsley
Soak kombu 2 hours before or overnight. Cut the onions in half and slice thin. Add the oil to a pot and sautee the onions till they are brown. Add kombu seaweed cut in small pieces, shitake mushrooms cut small, and water. Bring to a boil. Simmer for 10 minutes and then add noodles, corn, ginger, salt and tamari. Cook for another 20 minutes. Serve garnished with chopped parsley.