Miso Soup

Ingredients

• Dashi stock 500 ml
• Miso paste 3 tbsp
• Silken tofu, cubed 150 g
• Dried wakame seaweed 1 tbsp
• Spring onion, thinly sliced 1

Instructions

1. 1

   Soak the dried wakame in cold water for about 5 minutes until it rehydrates and expands, then drain.

2. 2

   Heat the dashi in a saucepan over medium heat until steaming but not boiling.

3. 3

   Add the tofu cubes and wakame and warm through gently.

4. 4

   Place the miso paste in a ladle or small bowl, add a little of the hot dashi, and whisk until smooth.

5. 5

   Stir the dissolved miso back into the pot and keep the soup just below a simmer, never letting it boil.

6. 6

   Divide between bowls, scatter with spring onion, and serve immediately.