Vegetable Miso Broth
Put the miso into a pan with 3 tablespoons water and heat until it dissolves. Add 1 liter water and the broth granules. Peel the carrot and cut into thin matchsticks. Cut the nori sheet into thin strips using scissors. Trim and halve the radishes.
Add the radishes, carrots and ginger to the soup and simmer for about 4 minutes. Season to taste with salt. Divide the nori strips between 4 bowls, ladle the hot soup over them and serve.