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Bluefin tuna Miso Soup



Recipe Image 113


  1. We shake the bottle of broth and heat it in a pot until it comes to a boil.
  2. Meanwhile, we cut the negi and diced tofu into thin slices. We reserve.
  3. When the broth boils, add the noodles for 3 minutes.
  4. Grate the ginger and cook it for 2 minutes over medium heat with the sesame oil, sunflower oil and kimchee sauce.
  5. In a bowl, add the wakame, negi and tofu and drizzle the broth with the noodles and the ginger sauce on top.


  • 1 bluefin tuna stock
  • 1 negi (Japanese leek)
  • Soft tofu
  • 50g soba noodles/person
  • 5g dehydrated wakame seaweed
  • 45g ginger
  • 1 tbsp. sesame oil
  • ½ tbsp. kimchee sauce
  • 1 tbsp. sunflower oil

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