Miso Soup with Tofu and Wakame

For the miso soup, cut the spring onion into fine rings and the tofu into 1 cm cubes. Bring the dashi to the boil in a saucepan and add the soaked wakame seaweed.

Bring to the boil briefly and dissolve the miso paste in the soup, but do not let it boil during this time. Add the tofu cubes.

Pour miso soup into small soup bowls and garnish with the spring onion rings.

Preparation Tip:

Depending on taste, bean sprouts or vegetables can also be served in the miso soup as an accompaniment.

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