Japanese Miso Soup

Not only for cold winter days

INGREDIENTS
1l Dashi-Fishsauce
4 tbsp miso paste
100g tofu (cut in cubes)
4 spring onions
200g rice noodles
4 tsp Wakame algues (soak in cold water)
1 chili (in very small cubes)
100g sprout mix
1 tsp sesame seeds

PROCEDURE
Heat the Dashi Fish Sauce and add the Miso paste, add salt and pepper as needed. Add the tofu and simmer for about 5 minutes.
 In a separate pot cook the rice noodles until done.
Put the onions and chili to the fish soup. In a pan fry the sprouts and the sesame seeds.
Take a big bowl and put noodles and algues pour soup over the noodles and top with the sprouts-sesame mix.