Soup with mung bean sprouts, daikon, seaweed, and tofu.

Water, Silken tofu, Mash, Turnip, Broccoli, Miso paste, Ghee butter, Mustard (without sugar), Dried seaweed, Allspice, Curry, Coriander (cilantro seeds), Soy sauce (sugar-free)

Let it stand: 1 h, To boil: 10 min, Slice: 10 min, Heat on the stove: 5 min, To boil: 5 min, Fry: 5 min, To boil: 5 min

Soak the dried seaweed (5 g) according to the instructions on the package. This usually takes about an hour. After that, rinse, boil for 10 minutes, then pour cold water over it and strain.

Cut the seaweed into convenient pieces.

Next, dice the daikon or radish (60 g), and break the broccoli (60 g) into small florets. Also, cube the tofu (100 g).

Pour 600 ml of water into a pot and bring it to a boil.

Add the daikon and allspice (2 pieces), and boil for 5 minutes. Then add the broccoli and sprouted mung beans (80 g), and continue to boil for another 5 minutes.

While the vegetables are boiling, heat a pan and add ghee (1–2 tbsp.) to it. Then add coriander and curry (a pinch of each), and then add the diced tofu.

Mix well and cook for a few minutes, adding a little soy sauce (to taste).

When the broccoli and mung beans are ready, add the seaweed and sautéed tofu to the pot.

In a small bowl, pour a bit of broth and dissolve the miso paste (1 tbsp.) in it. Add this mixture to the soup in small portions, being careful not to oversalt.

Stir, heat for a few minutes, and adjust the taste if necessary by adding more miso paste or soy sauce.

Before serving, the finished soup can be sprinkled with finely chopped herbs or nori seaweed.