Miso soup with tofu, wakame and edamame

Ingredients

For 1 serving

• Miso15 g
• Tofu150 g
• Wakame seaweed3 g
• Edamame60 g
• Sesame oil1 teaspoon
• Chives3 g

Contains: soy, sesame

Method

1. Soak the wakame in a small bowl of cold water for 5 minutes, until rehydrated; drain and squeeze it.
2. Meanwhile bring a small pan with two cups of water to the boil and cook the edamame for 3 minutes, until tender.
3. Cut the tofu into roughly 1 cm cubes and add it with the wakame; heat over low heat for 1–2 minutes, until the tofu is hot.
4. Turn off the heat, dissolve the miso in a ladle of the broth and stir it back into the pan: miso must not boil or it loses its aroma.
5. Pour into a bowl, add a drizzle of sesame oil and the snipped chives.