Miso soup with tofu teriyaki

Ingredients for 2 servings:

• 1 liter of water
• 2 tbsp miso paste
• 2 tbsp soy sauce
• 1 tbsp tahini
• 300 g pointed cabbage
• 3 spring onions
• 200 g rice noodles
• 1 carrot(s)
• 3 leaves of Wakame, dried
• 1 package of fresh tofu, 400 – 500 g
• 3 tbsp soy sauce
• 3 tbsp vinegar
• 1 tbsp harissa
• 3 tbsp sugar
• some oil for frying
• 2 tbsp sesame seeds, roasted

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan

For the soup, combine water, miso paste, soy sauce, tahini, chopped cabbage, sliced ​​spring onions, noodles, peeled and sliced ​​carrot, and wakame in a saucepan. Bring to a boil for two minutes, then simmer on low heat for 30 minutes. Meanwhile, slice the tofu and place it on a baking sheet in the oven at 200°C for 15 minutes to dry. Cut the tofu into small pieces and fry in a pan with plenty of oil until golden brown. Mix the soy sauce, vinegar, harissa, and sugar together and pour over the hot tofu pieces. Stir the tofu and sauce together in the hot pan until the tofu pieces are caramelized. Sprinkle with sesame seeds. Serve the tofu and miso soup in shallow bowls.