In preparing this soup, the sesame seeds are ground in a suribachi, a traditional ribbed mortar, used in conjunction with a surikoji, or wooden pestle.
Roasted sesame seeds are often used as a garnish in macrobiotic cooking, and the roasted seeds are ground with sea salt to make the popular macrobiotic condiment, gomasio.
The broccoli flowers and stems are cut into pieces
The cooked broccoli is removed from the cooking water
The roasted sesame seeds are ground in a suribachi
The miso is puréed with the sesame seeds and a quarter cup of the soup broth
Miso soup with sesame seeds and broccoli