Miso soup with gluten-free noodles and pumpkin

This is how you make it

1. Soak the wakame seaweed in cold water for 20 minutes.
2. Cut the vegetables into slices or cubes.
3. Place a saucepan on the heat and, when hot, add a drizzle of oil. Add the vegetables and fry for a few minutes.
4. Then add 1 litre of water and the wakame. Cook for 20 minutes over a medium-high heat.
5. Meanwhile, cook the gluten-free noodles in another pan.
6. Pour a little stock into a cup, add the miso and stir until the miso dissolves. Add to the soup and turn off the heat. Stir well. Note: it's best not to let the miso boil. This will preserve the nutrients as much as possible.
7. Divide the soup between two bowls. Season the soup with tamari.
8. Garnish with furikake.