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By Simon Bryant

Serves 4 (for breakfast or an entrée)

INGREDIENTS

1 litre water
2 g dirt(y) inc hand harvested dried Tasmanian wakame, chopped into ¼ inch pieces
⅓ cup white miso paste
handful spring onion whites and greens, finely sliced
250 g organic silken tofu, cut into 1 inch cubes
dash light Japanese soy sauce
a few drops sesame oil

METHOD

Bring water to a slow simmer and add dirt(y) wakame. Simmer 30 seconds for fresh frozen until it returns to a vibrant emerald green, or 2 mins for dried wakame or until a bright green colour.
Reduce heat to very low and add the rest of the ingredients. Stir until miso is well dissolved. Try not to get too excited with temperature; miso is “living food” and boiling it will kill the probiotic-good-guys which make your guts happy.

Image by Jacqui Way Photography