Preparation time: 20 min
3 spring onions
2 tbs miso paste
a bunch of fresh oregano (or 2 tsp dried)
1 l water
Clean the spring onions, cut them to thin slices, and quickly water-fry them. Add diced kohlrabies, water, and season with oregano. Cook for 10 minutes.
To thicken the soup, take a couple of ladles of soup with kohlrabi and blend them in a blender or with a stick mixer, then pour the liquid back into the pot. Remove from the heat.
When the soup cools down a bit, add miso paste dissolved in some water. You can add salt or soy sauce in the end.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.