CHILLI MISO SOUP

SERVES 2 PREP + COOK 15 MINS

¼ cup (75g) dashi miso paste 3 cups (750ml) water 150g silken tofu, cut into 1cm cubes 3 green onions, sliced thinly on the diagonal 1 fresh long red chilli, sliced thinly on the diagonal 2 toasted nori (seaweed) sheets, each cut into 8 pieces 2 tsp black sesame seeds

1 Whisk dashi miso paste and water in a small saucepan. Bring to a simmer over medium heat.

2 Meanwhile, divide tofu, green onion, chilli and nori between two bowls.

3 Pour miso soup into bowls. Sprinkle with sesame seeds. Serve immediately.