• 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

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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.