Miso Soup with Egg and Tofu
- 60 g silk tofu
- 2 spring onions, sliced finely
- 60 g spinach
- 500 ml vegetable stock
- 1-2 Tbsps. soy sauce
- 1-2 Tbsps. miso paste
- 1 tsp instant Wakame seaweed
- 1-2 drops of sesame oil
- 2 eggs
- Bean sprouts
Pour the silk tofu onto a chopping board, pat dry and cut into small cubes.
Rinse and dry the spinach.
Boil the stock in a saucepan and season with soy sauce, then reduce the heat. Add the Miso and Wakame to the broth and dissolve while stirring (at this point, the broth should not be boiling). Season with salt and sesame oil.
Add the spring onions and spinach to the broth.
Separate the eggs and place each egg yolk in a small bowl. Use the small bowls to slide the egg yolks, one after the other, into the hot but not boiling broth. Simmer for 2-3 minutes.
Add the tofu. Divide the soup between two bowls. Allow to stand for a few minutes before serving, then garnish with bean sprouts.