Miso Soup with Chicken Broth

• 600 ml Chicken broth from "Moist Boiled Chicken"
• 1/2 block Tofu (silken or firm)
• 1 bag Bean sprouts
• 5 grams Dried wakame seaweed
• 1 tbsp Cooking sake or Shaoxing wine
• 1 1/2 tbsp Miso
• 1 tbsp Ground white sesame seeds
• 1 tsp plus Grated ginger
• 1 dash Pepper
• 1 dash Ra-yu

1. Mix the chicken broth and cooking sake, and bring to a boil.
2. Crumble the tofu into bite-sized pieces, and add to the pot.
3. Add the bean sprouts and dried wakame seaweed, and bring to a boil.
4. Skim off the scum, dissolve in the ingredients, and bring to a boil again.
5. Add the grated ginger in the end, mix, and done.
6. Serve in a bowl.
7. Sprinkle with pepper and drizzle with ra-yu spicy chili sesame oil, then enjoy.
8. If you have leftovers, add some rice to enjoy it as a kind of porridge.

silken, sprouts, sake, ground white sesame seeds, ginger, pepper

Taken from cookpad.com/us/recipes/155018-miso-soup-with-chicken-broth (may not work)