Miso soup with shiitake and oyster mushrooms

INGREDIENTS:
(for 2-3 people)

for the dashi (soup base):
1,5 l water
Combu-Algae
Bonito flakes

2 tablespoons sesame oil
1 handful of shiitake mushrooms
1 handful of oyster mushrooms
6 pieces of baby corncob
2 tablespoons fish sauce
1 tablespoon soy sauce
2 tablespoons Shiro Miso (light miso paste)
1 handful baby spinach
1 spring onions
150 g silk tofu
1 bunch of fresh coriander

INGREDIENTS:

1. Put kombu algae in 1.5 liter of water and heat the water slowly. (Do not rinse the dried Kombu-Algae before!)
2. Simmer at medium heat and remove the Kombu-Algae from the pot after 10 minutes. 
3. Meanwhile, wash the spring onions and spinach. Cut the spring onions into fine rings. Cut silk tofu into small cubes. Wash the coriander thoroughly.
4. Add bonito flakes to the kombu seaweed water and bring to the boil briefly. Remove the pot from the heat and wait about 3-4 minutes until the flakes have sunk to the bottom. 
5. Strain the clear broth using a fine sieve.
6. Pour the resulting clear broth, also called dashi, into a large cooking pot.
7. Heat some sesame oil in a pan and roast the shiitake and oyster mushrooms as well as the baby corn cobs about 4-5 all around. Deglaze with soy and fish sauce.
8. Heat dashi in a pot and add miso. Stir thoroughly so that the miso spreads well.
9. Add spinach, spring onion rings, silk tofu cubes, fried mushrooms and corn on the cob to the soup. If necessary, warm up again briefly and serve with fresh coriander. Bon Epi-tit !