Breakfast miso soup

Ingredients for 2 servings:

• 600 ml water or broth with or without dashi
• 2 tsp miso paste, to taste
• chili flakes
• 2 tsp soy sauce
• 1 drop of chili sauce or sesame oil
• 1 garlic clove(s)
• some ginger, finely sliced
• 1 silken tofu, approx. 300 g
• some wakame
• some spring onions, cut into rings
• 200 g ramen noodles
• some leaf spinach
• 2 shiitake mushrooms
• 1 handful of bean sprouts
• n. B. Vegetable julienne
• 2 eggs, marinated in soy sauce

Instructions

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

Soak the dried shiitake mushrooms in water for about 30 minutes, then bring to a boil briefly, cool, and cut into strips. Dice the tofu. Wash and trim the vegetables and cut them into julienne strips. Chop the garlic and fry in a wok or saucepan. Before it browns, add the miso paste and chili flakes and pour in the broth. Season with soy sauce and chili sauce or sesame oil. Cook the ramen noodles in water according to the package instructions. Drain well and divide between soup bowls. Top with the miso broth and generously garnish with shiitake mushrooms and the other ingredients.