Miso soup with brown or red seaweed

In a pot, heat oil over medium heat and sauté finely chopped onion. Add diced carrot and bell pepper (with thin skin), and minced garlic. After a minute, reduce the heat and pour in rice vinegar. Simmer the vegetables for ten minutes until soft.

Mix miso paste with vegetables, then pour in broth and soy sauce after a minute. Add seaweed (wakame or tosaka) to the soup and cook everything together for three minutes, then add thin slices of eel and bring the soup to a boil again. Serve with green onions and toasted sesame.