Dill winter soup

It's not pretty, but I like it.

Like drinking the brine in a jar of dill pickles, except not disgusting. There is absolutely no oil in this soup, so if you don't have any oil, you can still make this.

1. Boil maybe six cups of water
2. Add a thumb of ginger (smashed & peeled), a clove of garlic (whole), and about a tablespoon of fish sauce.
3. Add some Japanese mountain potato, sliced small.
4. Add a red potato, chopped into cubes. Cook for 20 minutes. If it looks like there's too much water, leave it uncovered. If the amount of water is just enough, cover and turn the heat lower.
5. Add some dinosaur kale, chopped.
6. Add half a red onion, sliced. Cook for another 15 minutes or so.
7. Add some white wine vinegar, maybe a tablespoon or two, and a pinch of salt. Cook for five more minutes.
8. Add a handful of fresh dill, chopped fine. Cook for a minute.
9. Pour some broth in a bowl, and dissolve a tablespoon of red miso paste.
10. Add the soup to this bowl, mix, and eat!