Summary

Ingredients

• 2 tablespoon, leveled sesame
• 1 small Can (s) peas, drained weight 40 g
• 0.5 ½ teaspoon, leveled spice mixture (Shichimi Togarashi, seven-spice chili pepper)
• 600 ml dashi
• 2 tablespoon, leveled miso paste (Awase miso paste)
• 200 g tofu, firmer
• 2 teaspoons wakame
• 3 teaspoon tamaris sauce

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Instructions

1. Roast the sesame seeds without fat and lightly pound them in a mortar. Lightly crush the wakame seaweed with your fingers and soak in cold water for 4 minutes. Cut the tofu into 1 cm cubes. Drain the peas and rinse off the pickling liquid.
2. Put the sesame, peas and shichimi togarashi in soup bowls and heat in the oven at 60 degrees.
3. Put the dashi broth, miso paste and tofu cubes in a small saucepan and heat to level 6 of 9, but do not boil. Stir occasionally until the miso paste has dissolved.
4. Take the soup bowls out of the oven and add the wakameae and tamari soy sauce. Pour the contents of the pot over the algae and mix well.
5. I also serve 2 soft-boiled eggs, Japanese tea and marinated baby octopuses. A recipe for the octopuses can be found in my collection.
6. Notes: Dashi is a Japanese broth made from bonito, a type of tuna, and seaweed. Awase miso paste is a Japanese fermented paste made from soybeans, barley, and rice. I use organic products and a measuring spoon set.