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Vegan Japanese Broth

yield: 4 total time: 25 minutes

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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