Miso soup

This nice miso soup is good with sushi or just by it self.

250 rice noodles

natural oil

75 g mushroom

150 g tofu

salt

chili flakes

1 tbsp fresh grated ginger

2 tbsp Japanese soy

75 g broccoli

75 g miso paste

1 tbsp lime juice

1 tsp sesame oil

0,5 cucumber in cubes

2 spring onion, sliced

2 tbsp black and white sesame seeds

0,5 dl chopped green herbs, for example coriander and parsley

Boil the noodles and rinse with cold water. Put aside. Fry the mushroom in the oil and put aside. Fry the tofu in cubes. Sprinkle over salt and chili. Turn off the heat. Boil 1 liter water and add ginger, soya, broccoli in small pieces and mushrooms. Boil for 10 minutes. Take two deciliter of the soup out and resolve the miso paste in it. Pour back into the soup and add lime juice and sesame oil. Pour the soup in bowls and add cucumber, noodles, spring onion, tofu, sesame seeds and herbs.