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To make the meatballs, combine all the ingredients in a bowl and mix well. Shape the meat mixture into 18–20 balls, depending on how big or small you like your meatballs (a small ice-cream scoop is perfect for this.)
To make the soup, bring the broth to a boil in a large saucepan over medium heat. Add the wakame and meatballs and simmer until the wakame has expanded, 8 minutes.
Add the vegetables and cook for a couple of minutes. Add the miso – the best way to do this is to push it through a strainer into the pan (this evenly distributes it in the broth).
Simmer until the miso has dissolved, stirring gently if required, 1–2 minutes.
Spoon the soup into warm serving bowls and nish with the sesame seeds (if using) and a drop or two of sesame oil.
Recipe excerpted from The Complete Gut Health Cookbook: Everything You Need to Know about the Gut and How to Improve Yours by Pete Evans and Helen Padarin. (Weldon Owen, $24.95)