Summary

Ingredients

• 2 tablespoon seaweed salad (organic) or dried, chopped up
• 10 g Dashi (Dashino-Moto) or tuna flakes seasonin
• 1 liter water
• 4 drops sesame oil
• 1 handful ginger, peeled and diced
• 0.5 ½ bunch noodles (somen) or rice
• 100 g tofu, natural
• 3 tablespoon soy paste, light (Shiro Miso)
• 1 pinch (s) spice mixture (Shichimi Togarashi - spice mixture chilli, sesame, algae, orange peel)

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Instructions

1. First let the algae soak in water for about 5 minutes. It is best to change the water 2 to 3 times and do not use it again.
2. Boil the Dashino-Moto in a liter of water, dribble in some sesame oil and add the ginger. Next, drain the algae and add them to the pot like the somen, so that both can cook for about 2 minutes. Meanwhile, also cut the tofu into cubes - and put them in the pot.
3. Now simply reduce the heat, add the soy paste and season with a pinch of Shichimi Togarashi, this wonderfully binds the fruity heat of the ginger with the broth.
4. You can also replace the noodles with a cup of already cooked rice or serve the soup without a filler.
5. Important: The miso paste must not boil, otherwise it will lose its aroma.