In a small mixing bowl, combine all ingredients except the sesame oil.

Heat 1 tablespoon of sesame oil in a medium-sized skillet over medium heat. Using your hands, roll small meatballs (smaller than a ping pong ball) and place them in the skillet one at a time.

Let them brown on the outside — toss them in the pan every minute or so. Once they are brown on all sides, slice the biggest one in half to check doneness. Cover, remove from heat and set aside.

Heat 1 tablespoon of sesame oil in your soup pot. Add ginger and garlic. Sauté until fragrant.

Add your carrot and cook for 1 minute. Add soy sauce and 4 cups of water. Bring it to a boil for 2 minutes, and then reduce to a simmer.

Next, add your miso paste. Trick: Place the miso paste in a ladle and then fill the ladle with hot water from the soup pot. Stir the miso paste in the ladle until it dissolves, and then add it to the pot. Be careful not to bring the soup broth to a boil — it’ll jeopardize the miso flavour. Taste the broth and judge whether or not you want more miso.

Add the hondashi, wakame and kale. Keep the soup at a low simmer and cover for 5 minutes.

Serve hot! Divide meatballs in 2 or 4 bowls, then add broth over the top. Want it spicy? Add a dab of garlic chilli paste.