Fry sesame seeds in a small pan without oil and set aside.
Clean the porcini mushrooms and cut them into fine slices. Brown with some rapeseed oil until golden brown. Bring the vegetable stock to the boil.
Meanwhile dice silk tofu, wash spring onions and cut into fine rings.
Divide into four small bowls together with Wakame. Squeeze the lime and divide the juice as well.
Spread one teaspoon soy sauce on each bowl.
Remove some vegetable stock and mix with miso in a bowl.
Remove the vegetable stock from the heat and add the miso-soup mixture to the pot and mix.
Divide the miso soup into four bowls, add some roasted sesame seeds and roasted porcini mushrooms and serve.