Soak the wakame in cold water for some minutes and slice it into small pieces
Put wakame and thinly sliced onions in a pot and add the water. You can also use soup stock if available or wakame soaking water if it is not too salty.
Bring to a boil. Lower the heat and simmer for 10-20 minutes or until tender. Reduce the heat.
Put the miso in a bowl or a suribachi.
Add 1/4 cup of the broth from the pot and dissolve miso in it. Add it to the soup, simmer – not boil- for 3-5 minutes and serve. Garnish with parsley, scallions or watercress.
Saute onions and other possible vegetable pieces first in a little sesame oil and then add the water. Then follow the basic recipe.
Add some grated ginger to the soup in the beginning to increase the circulation in the body.