Soy-Free Miso Soup

1. Break 4 grams of wakame seaweed into 1 cm pieces and soak them with 6 dried shiitake mushrooms in 600 ml of cold water for 10 minutes.

2. Meanwhile, finely slice the white and green parts of a spring onion, and sauté the white parts in 1 teaspoon of sesame oil. Slice the shiitake mushrooms into thin slices. Cut 2-3 hazelnut-sized pieces of fresh ginger into fine bits.

3. Deglaze the spring onion with the soaking water from the seaweed. Add mushrooms, seaweed, ginger, and 2 teaspoons of VITAM-R yeast extract, then simmer in a covered pot on medium heat for 15 minutes.

4. While simmering, finely julienne a small carrot and 30 grams of a small white radish (such as daikon, but any regional radish will work). Add the radish and carrot to the soup, simmer for 1 minute, then remove from heat.

5. Cut 100 grams of tofu into 1 cm cubes or choose a soy-free alternative. Divide it into 2 pre-warmed soup bowls and fill with the hot broth. Garnish with slices of green spring onion and a few drops of sesame oil before serving.