Soak the algae (or mushrooms) in water (400 ml) for 10 minutes, cut the tofu into cubes of approx. 1 cm, the spring onion into fine rounds and other optional vegetables, if you want to use them.

Drain the algae and use the water from them in the soup pot. Cut the wakame into smaller pieces. Add dashi no moto, algae, (mushrooms), tofu to the soup and reheat for a short time mainly so that the tofu takes over the flavor. In the meantime, take some of the broth into a bowl and mix the miso paste in it, remove the pot from the heat and gently stir in the dissolved miso. It should not be boiled so that the live enzymes are not degraded. Pour the soup into bowls and sprinkle with spring onions (or other vegetables and sprouts).

Dashi – Japanese fish broth, made from seaweed and mackerel-type fish. You can use the instant version, usually granulated dashi no moto, according to package directions, but about 1 teaspoon per 4 servings..

Miso – is a fermented paste that is made from soybeans, rice or grain, rice yeast, … There are many types, colors and intensity of flavors. Miso shiro has a milder, sweeter and lighter taste, Aka miso is darker, saltier and more pronounced. It should not be boiled in order not to destroy the living enzymes that aid digestion, it contains a balanced composition of vitamins, minerals, essential oils and proteins.

It also supports metabolism, is rich in minerals, nourishes the skin and blood and thus supports the formation of cells and skin tissue, helps with heart diseases, dissolves cholesterol in the blood, blood vessels become more flexible, helps as a prevention against allergies and tuberculosis. It has a wide range of uses, so it's worth buying and trying it, for example in salad dressings, main dishes, basically anywhere you can think of, you can use it instead of salt. Keeps for a long time, just refrigerate after opening. For example, Country life has a wide selection: http://www.countrylife.cz/vyhledavani?q=miso

Wakame – seaweed growing to 2 m in length, harvested by hand in March. Thanks to the high content of glutamic acid, it enhances the taste of almost all dishes to which it is added. It has a high content of minerals such as calcium, iron, iodine, as well as B and C vitamins. Do not cook them for more than 15-20 minutes, they will lose valuable substances unnecessarily.

Tip: If you don't have dashi at the moment, you can exceptionally replace it with fish sauce, 1 tablespoon per serving.

It is the supposed recipe for Japanese longevity. They eat it daily as an appetizer, when they drink the soup directly from the bowl and eat the ingredients with chopsticks. If you have already fallen in love with it, you may be pleased that it is very easy to prepare it at home, unless of course you decide to make your own dashi broth at home, because it is quite a high school graduation. Otherwise, it's a matter of a couple of ingredients with high durability and about 5 minutes. Mainly this way you get a protein, mineral and vitamin boost! So it is very useful when you are not very well and are weakened. Below the recipe you will find a more detailed description of the ingredients and their positive effects.