Miso soup

ingredients

130 g tofu 400 ml vegetable broth 2 tbsp miso paste 1 pk spring onion 1 g wakame seaweed

step

1. Soak the wakame seaweed in water for 10 minutes, cut the tofu into cubes and the spring onion into rounds. Drain the seaweed and use the water instead of stock. 2. Pour the algae broth or regular broth into a pot, add the tofu, spring onions and boil the mixture briefly. Stir the miso paste in a little water, set the soup aside and stir the mixture in.