Miso soup with peas and sesame

Ingredients for 2 servings:

• 2 tbsp, sifted sesame seeds
• 1 class can/n peas, drained weight 140 g
• ½ tsp, leveled seasoning mix (Shichimi Togarashi, Seven-spice chili pepper)
• 600 ml dashi
• 2 tbsp, mixed miso paste (Awase miso paste)
• 200 g tofu, firm
• 2 tsp wakame
• 3 tsp tamari sauce

Instructions

Working time approx. 15 minutes; Rest time approx. 4 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 24 minutes

invigorating and very healthy, traditional Japanese soup for breakfast

Roast the sesame seeds without fat and lightly crush them in a mortar. Lightly crush the wakame seaweed with your fingers and soak it in cold water for 4 minutes. Cut the tofu into 1 cm cubes. Drain the peas and rinse off the pickling liquid. Place the sesame seeds, peas, and shichimi togarashi in soup bowls and heat in the oven at 60 degrees Celsius (140 degrees Fahrenheit). In a small saucepan, add the dashi broth, miso paste, and tofu cubes and heat on level 6 out of 9, but do not let it boil. Stir occasionally until the miso paste has dissolved. Remove the soup bowls from the oven and add the wakame seaweed and the tamari soy sauce. Pour the contents of the pan over the seaweed and mix well. I serve this with two soft-boiled eggs, Japanese tea, and marinated baby octopus. A recipe for the octopus can be found in my collection. Notes: Dashi is a Japanese broth made from bonito, a type of tuna, and seaweed. Awase miso paste is a Japanese fermented paste made from soybeans, barley, and rice. I use organic products and a set of measuring spoons.