Heat the sesame oil on low heat, then add the ginger, turmeric, chives and black pepper and sauté for 20 seconds.

Add the water, vegetables, wakame and tamari and simmer on low for about 20 minutes.

Remove 1/4 cup of broth to a small bowl. Add the chickpea miso and mix thoroughly.

Return the miso broth to the soup and gently mix.

Serve by itself or over white basmati rice. Enjoy!