Smoked tofu and sesame onigiri with miso soup

Ingredients

For 1 serving

• Sushi rice90 g
• Nori seaweed2
• Smoked tofu100 g
• Tamari1 tablespoon
• Sesame seeds2 teaspoons
• Wakame seaweed4 g
• Miso1 tablespoon
• Vegetable broth300 ml
• Spinach40 g
• Sesame oil1 teaspoon

Contains: soy, sesame, celery,

Method

1. Rinse the sushi rice in a bowl, changing the water 4–5 times, until it runs almost clear, then drain it well.
2. Put it in a small pan with cold water just above the rice (about 1.1 times its volume), bring to the boil, turn the heat right down, cover and cook for 12 minutes without lifting the lid, until the water is absorbed; turn off and leave to rest, covered, for 10 minutes. Transfer it to a bowl and let it cool to lukewarm.
3. Meanwhile crumble the smoked tofu with your fingers; heat the sesame oil in a frying pan over medium heat and stir-fry it for 3 minutes with the tamari, until dry and lightly golden, then add the sesame seeds and turn off the heat.
4. Wet your hands, take half the rice, put half the tofu in the centre, close it up and press into a compact triangle; repeat and wrap each onigiri in a sheet of nori.
5. Soak the wakame in cold water for 5 minutes and drain; wash the spinach.
6. Bring the vegetable stock to the boil with the wakame and spinach and cook for 1 minute, until the spinach wilts; turn off the heat and dissolve the miso by loosening it in a small ladle of stock, without boiling it again. Serve the soup with the onigiri.