Miso Soup with Carrots and Red Beets

For the miso soup, soak glass noodles and wakame algae in cold water (about 15 minutes). Cut tofu into small cubes.

Finely tear beet, carrot and ginger and boil in vegetable soup for 5 minutes. Cut glass noodles several times with scissors and drain.

Drain and chop wakame algae as well. Add tofu cubes, glass noodles, miso paste and seaweed to the boiling soup and remove the pot from the heat.

Stir well and let everything steep for about 5 minutes. Season the miso soup with soy sauce and serve.

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