Miso Soup with Tofu and Sprouts

Ingredients

• 1 piece Kombu seaweed (about 15 x 15 cm)
• 30 g dried bonito flakes
• 2 tbsp yellow miso paste
• Salt
• Pepper
• 200 g tofu
• 40 g mung bean sprouts
• Chives
• coriander
• 1 Spring onion
• chili sauce

Instructions

1. 1.

   Wipe kombu with a cloth, do not wash. Add kombu to 800 ml water in a pot and bring to a gentle simmer over medium heat. When the water begins to boil, remove the kombu.

2. 2.

   Bring the water to a boil again. Add bonito flakes to the pot, let it boil and wait 1 minute until the flakes sink to the bottom. Strain the broth through a cloth into another pot.

3. 3.

   Boil the broth again. Stir in miso paste and dissolve. Season with salt and pepper.

4. 4.

   Cut tofu into cubes, add to the soup and simmer for 4–5 minutes over low heat.

5. 5.

   Meanwhile rinse sprouts under hot water. Wash herbs, shake dry, chop. Wash spring onion, trim and slice into rings.

6. 6.

   Serve the soup in four bowls. Sprinkle with sprouts, spring onion rings, chives and coriander. Garnish with chili sauce as desired.