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Kimchi Miso Soup
Ingredients
2 portions:200 g marinated tofu
70 g of rice noodles
2 cm of ginger
chilli pepper
½ of a lettuce heart
1 carrot
4 mushrooms
1 spring onion
1 tbsp of sesame seeds
Instructions
01Cut the tofu into cubes. Fry until golden brown on a Teflon pan, or bake in a pre-heated oven at 180°C for 15 minutes.
02We cook the noodles according to the instructions on the package.
03Pour 0.5 l of water into a pot and bring to a boil. Add the chopped ginger and chilli pepper for about 10 minutes. Then remove the ginger and chilli and stir the Miso into the hot broth. Season to taste with salt or soy sauce (or Luggi).
04Into bowls, put the roasted tofu, salad, carrot, mushrooms, noodles, and pour over miso broth. Sprinkle with chopped spring onion, kimchi and sesame seeds.
05Enjoy your meal!
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