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If you have some seaweed, first make a broth by pouring 120ml water into a glass jar or bowl, add the kombu and leave to soak for at least one hour, and ideally for five hours or overnight in the fridge.
If you want to speed up this process, bring the water and seaweed to a boil, then take off the heat and leave to cool.
If you don’t have seaweed, stir miso to taste into 120ml water.
Either way, once infused, add the mirin and light soy sauce to taste, bring to a boil, then turn off the heat.
Meanwhile, bring a large pan of water (or steamer) to a boil and have ready a bowl of iced water.
Hold the bunch of greens stalk down in the boiling water (or steamer), keeping the leaves out of the water, cook for 60-90 seconds, then gently drop in the leaves, too, and cook for a further 30-60 seconds, until they are vivid and bright green.
Lift out into the ice bath to cool, then, once cold, transfer the leaves to a clean towel and dab to soak up any excess water.
Keep the greens whole in all their glory or chop them into 5cm pieces for ease of eating.
Lay them in a suitable container, cover with the broth, seal and refrigerate for at least a few hours and up to five days.
To serve, arrange the greens on a plate, drizzle over a little broth and a sprinkle with toasted sesame seeds.