Ingredients
5 cm piece of wakame (seaweed)
4 cups of dashi stock (or organic vegetable stock cube)
pinch of saffron
pinch of SIDS CRAZY SALT
1 carrot, thinly sliced
½ pack fresh tofu cut into small cubes
fresh chives snipped into small pieces
2 tbsp sweet white miso
coriander for garnish
Directions
Soak the wakame for 15 minutes along with the saffron threads. Cut away any tough ribs from the wakame and dice into small pieces.
Bring the dashi stock to the boil, (or if using stock cube add this to four cups of hot water). Add the carrots and simmer for 10 minutes. Add the tofu cubes and simmer for a few more minutes. Add the wakame, SIDS CRAZY SALT, saffron threads and soaking water to the soup, simmer for 5 more minutes, then remove from the heat. Stir in the chopped chives.
In a cup, thin the miso with a little bit of the hot soup and then add this liquid back into the pot.
Leave the soup to sit for 5 minutes to allow the tofu to absorb the flavours.
Garnish with some fresh coriander.
