Miso Soup

Ingredients

• 10 g dried wakame seaweed
• 150 g Mushrooms
• 2 Spring Onions
• 150 g tofu
• 2 tsp Sesame seeds
• 0.5 lime
• 600 ml classic vegetable broth
• 2 tbsp white miso paste
• 2 tbsp Soy sauce

Instructions

1. 1.

   Soak the wakame seaweed in warm water for 10 minutes. Clean and finely chop the mushrooms. Wash the spring onions, cut them into 2 cm pieces. Cut the tofu into 2 cm cubes. Toast the sesame seeds in a pan, let them cool on a plate. Squeeze the lime.

2. 2.

   Bring the vegetable broth to a boil. Cook the spring onions and mushrooms for 3 minutes. Remove 100 ml of broth and whisk it with the miso paste; stir this mixture back into the remaining broth but do not bring it to a boil again. Season with soy sauce and 1 tbsp lime juice.

3. 3.

   Drain the seaweed well in a sieve. If desired, cut it into small pieces and add it with the tofu to the miso soup. Serve sprinkled with sesame seeds.