Miso soup

• 2 u Spring Onions (green parts only, thinly sliced)
• 200 g Silken Tofu (in 1.5 cm cubes)
• 800 ml Dashi stock (homemade or instant)
• 3 tablespoons Miso paste (white or awase, to taste)
• 5 g Wakame seaweed (dried (about 2 tablespoons))

Instructions

1. 1

   Put the wakame in a bowl of cold water and let it rehydrate until it opens out and is soft. Drain it, squeeze it lightly and cut it up if the pieces are large.

   5 min

2. 2

   Heat the dashi in a saucepan over medium heat until it is steaming and the first small bubbles appear.

   5 min

3. 3

   Lower the heat and add the tofu, sliding it gently off the board so it does not break. Let it warm through for a couple of minutes.

   2 min

4. 4

   With the heat on its lowest setting, put the miso in a ladle or small sieve, lower it into the stock and dissolve it bit by bit with chopsticks or a spoon. Taste and add a little more if you want a stronger flavour.

   2 min

5. 5

   Add the wakame and turn off the heat as soon as the stock is piping hot again, without letting it boil.

   1 min

6. 6

   Serve in bowls topped with spring onion. Stir before drinking, as the miso settles at the bottom in clouds.