Preparation:

Heat the broth or water in the pot. Wash and clean mushrooms, cut them into small bites, add them to the liquid and bring to the boil. When the mushrooms are cooked, put 1 ladle of the liquid in a separate bowl, add miso paste and mix it all well with a small whisk, so that no lumps remain. Add the miso mix to the pot. Attention: From now on the soup must no longer boil otherwise, all the health stimulating properties will be lost. Cut the tofu into small pieces and add it to the mix. It will be immediately hot. Now cut only the green part of the spring onion into strips or rings and add them to the soup with the chives and capuchin cress as garnish. That gives a special kick. If you like, you can rub some of the peel of a citrus fruit over it, such as lemon, orange or lime. And if you like it spicy, add some chilli or a few drops of spicy oil. What also goes well is an egg. Simply beat the egg and add to the soup. Serve quickly, otherwise the miso settles to the bottom. The soup tastes best really hot anyway!