Directions:

1. Heat the canola oil in a large pot.

2. Add the ginger and the onion; saute over medium heat for 5 minutes.

3. Add the carrots, celery, and cabbage. Stir well.

4. Add 5 cups water, bring rapidly to a boil, then lower heat and simmer, covered, until vegetables are just tender, about 10 minutes. Remove from heat.

5. Place the miso in a bowl, add a little of the broth, and stir well to a smooth cream. Add more broth to thin the mixture, then add it to the pot of soup. Let rest for a few minutes.

6. Serve in bowls with the raw scallions. You may wish to remove the ginger slices before serving, and you can add a few drops of the sesame oil to each if desired.