Summary

Ingredients

For the soup:

• 1 ½ liter vegetable stock
• 6 tablespoon miso paste
• 3 tablespoon soy sauce
• 3 tablespoon agave syrup
• 2 tablespoon ginger
• 1 tablespoon seaweed, dried
• 1 tablespoon garlic powder

Also: (for the deposit)

• 400 g udon noodles, thick
• 300 g silken tofu
• 200 g broccoli florets
• 200 g spinach
• 2 spring onion (s)
• 2 carrot (s)

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Instructions

1. Bring the soup ingredients to a boil in a saucepan, except for the miso paste. Turn the stove down to medium temperature and stir in the miso paste.
2. Cut the carrots into slices and add to the soup with the broccoli florets and cook for 5 minutes. Cut the silken tofu into pieces, add to the soup and cook everything together for another 5 minutes.
3. In the last minute stir in the spinach and spring onions and divide everything into bowls.
4. Tip: Be sure to get firm silken tofu from the Asian store, the silken tofu, which is available here in organic shops and supermarkets, is not suitable as a soup.