Colorful summer salad with seaweed (Arame) and Japanese dressing

Ingredients for 4 servings:

• 1 romaine lettuce
• 1 handful of spinach
• 2 m.-large tomato(s)
• 1 half cucumber(s)
• 2 eggs
• 100g tofu
• 10 g seaweed (Arame), brown seaweed
• 2 spring onions
• 2 tbsp mirin
• 2 tbsp rice vinegar
• 1 tbsp soy sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Wash and shred the lettuce and spinach. Dice the cucumber and tomatoes. Cut the tofu into equal-sized cubes. Boil the eggs until soft-boiled, peel them, and cut them in half. Slice the spring onions diagonally into oval rings. Boil the brown seaweed in a little water and let it swell for ten minutes. Then strain and discard the soaking water. Mix a marinade of mirin, rice vinegar, and soy sauce and mix well with the lettuce, diced tomatoes, and cucumber. Add the tofu, seaweed, egg halves, and spring onions.