Ingredients
- 1 piece seaweed Kombu, seaweed, approx. 15 x 15 cm
- 1/4 cup dried bonito flake hana-katsuo, approx. 3 heaped tbsp
- 2 tablespoons miso paste yellow, Japanese miso paste
- 1333 cups tofu diced
- bean sprout as desired
- fresh herbs as desired, e. g. spring onions, chive and coriander
- chili sauce
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