Miso Soup

Classic Japanese miso soup with dashi, tofu, wakame and spring onion.

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Miso is stirred in after the stock has stopped boiling so its flavour stays rounded and aromatic.

Ingredients

• 800 ml dashi
• 200 g silken or soft tofu (cut into cubes)
• 5 g dried wakame
• 4 tbsp miso paste
• 2 spring onions (thinly sliced)
• 100 g enoki mushrooms (optional)

Step-by-step method

1. Soak the dried wakame in cold water for 5 minutes, then drain and squeeze gently.
2. Bring the dashi to a gentle simmer in a saucepan. Add the enoki mushrooms if using and cook for 2 minutes.
3. Add the tofu and wakame and heat gently for another 2 minutes without stirring vigorously.
4. Turn the heat to low so the soup is no longer boiling.
5. Place the miso in a small bowl, add a ladleful of hot dashi and whisk until smooth.
6. Pour the loosened miso back into the saucepan and stir gently. Do not bring the soup back to a hard boil.
7. Divide between bowls and finish with spring onions. Serve immediately.