- 250 ml boiling water
- 1 tsp crumbled wakame seaweed
- 100 g fresh tofu
- 1 handfuls enoki mushrooms, separated
- handfuls spinach, shredded
- 1 spring onion, thinly sliced
Simple and cleansing, This easily-prepared soup is surprisingly satisfying, and brimming with goodness.
Heat the water and miso paste in a saucepan.
Add the wakame and simmer the soup for a couple of minutes.
Cut the tofu into 2cm cubes and stir into the soup.
If desired, lightly fry the remaining vegetables or simply add them, reheat and serve.