Miso Shiru

Ingredients

Instructions

1. 1

   Slice the spring onion thinly. Cut the silken tofu into 1.5 cm cubes. Place the dried wakame in a small bowl and cover with a little cold water to rehydrate for 5 minutes, then drain.

2. 2

   Pour the water into a small saucepan, add the kombu dashi powder, and bring to a gentle simmer over medium heat. Avoid a rolling boil so the finished soup stays delicate and clear-tasting.

3. 3

   Lower the heat. Add the tofu and drained wakame, and warm for 1-2 minutes until the tofu is heated through. Do not stir vigorously, as silken tofu breaks easily.

4. 4

   Place the white miso in a small ladle or bowl, add a few spoonfuls of the hot broth, and whisk or mash until smooth. Stir this miso mixture back into the saucepan. Keep the soup below a boil after adding miso to preserve its aroma and rounded flavor.

5. 5

   Taste and serve immediately in 2 bowls, topping with the sliced spring onion. The soup should taste savory and gentle, with soft tofu and slightly springy wakame.

Nutrition per serving

Notes

• •If your dashi powder is salted, taste the soup before adding extra miso; different brands vary in strength.
• •For the best texture, use soft or silken tofu and add it near the end so it stays intact.
• •Miso soup is best served fresh; prolonged simmering dulls the miso's fragrance.
• •You can add a few thin slices of shiitake or a small handful of spinach, but keep the soup simple for an authentic everyday style.

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