Usually when you finish a soup like this — and by «like this» I
mean a relatively simple sauté of onion and garlic, a simmering of vegetables in broth followed by a run in the blender — cream or crème fraiche or sour cream goes in and you could do that here, but I didn't want to bury the brightness of the miso paste, so I instead drizzled some
toasted sesame oil on it (which is, frankly, like crack to me) and scattered some thinly sliced scallions.