First of all pour the vegetable stock in large saucepan and then place it over medium heat until boiling. Once the stock is warm, stir in the miso paste until it has dissolved.

Stir well and cook for a minute. Then add the freshly grated ginger.

Cook for another minute. Rinse the Brussels sprouts leaves well and then add them to the miso soup.

Stir and cook for 3 minutes. In the meantime slice the sheet of nori seaweed up finely. I used a pair of scissors which goes much faster than slicing it. Then add the sliced nori and chopped red onion to the soup.

Stir and then cook the soup for another 2 minutes. Then take the pan off the heat and add hot chili sauce to taste if you like.

Scoop the sprouts and miso soup into bowls. Sprinkle with the sesame seeds and serve the soup hot.