Miso soup with tofu, seaweed and rice (Japanese breakfast)

Name: Miso soup with tofu, seaweed and rice (Japanese breakfast)
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 5 g Wakame Algae; 150 g Tofu; 1/2 bunch Asian chives; 1 l vegan dashi broth; 2 TABLESPOONS Miso Paste; 7-10 Tbsp freshly ground Szechuan pepper; 4 TSP Sesame oil

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

5 g Wakame Algae
150 g Tofu
1/2 bunch Asian chives
1 l vegan dashi broth
2 TABLESPOONS Miso Paste
7-10 Tbsp freshly ground Szechuan pepper
4 TSP Sesame oil

Directions

1
Pour hot water over the Wakame and let it stand for about 10 minutes, drain, drain and chop. Dice the tofu. Wash the chives, shake dry and chop finely
2
Bring the dashi broth to the boil, add the wakame and tofu, bring to the boil again briefly. Stir the miso paste with some hot broth until smooth and add it to the remaining broth, but do not boil any more. Season miso soup to taste with a little pepper, arrange in bowls, sprinkle with chives and drizzle with oil. Basmati rice tastes good with it