Miso Soup

Ease:: Simple
Serves:: 4
Prep time:: 5 minutes
Cook time:: 5 minutes
Total time:: 10 minutes

This miso soup recipe from japancentre.com demonstrates how simple it is to create one of Japanese cuisine’s most essential side dishes.

Ingredients

**miso soup:**

1 tbsp dried wakame seaweed

1 pack firm/soft tofu

5g bonito dashi stock

1L water

2 tbsp miso paste

**topping:**

1 spring onion, sliced

Method

Prepare the ingredients: Rehydrate 1 tbsp dried wakame with water in a bowl, chop up 1 pack of firm tofu into small 1cm cubes.

Prepare the dashi: Boil about 1L of water mixed with the sachet of dashi stock in a saucepan.

Dissolve the miso paste: In the meantime, pour a small amount of the water into a smaller pan and stir in 2 tablespoons of miso paste (this is to avoid making a lumpy soup).

Add ingredients to the stock: Remove the rehydrated wakame from the water, add the wakame seaweed and tofu directly to the stock.

Add the dissolved miso paste to the stock and stir to keep the mixture smooth: Turn off the heat. Do not allow the soup to boil, this helps retain the miso’s flavour.

Garnish and serve: Serve into small bowls and add the sliced spring onion to the bowls.