Japanese · 15 min · serves 2
Everyday miso soup
Kept by The Bhook kitchen
Ingredients
- 500 ml dashi
- 2 tbsp miso paste
- 150 g tofu
- 1 sheet wakame
- spring onions
Method
- Soak the wakame until it swells, then drain.
- Heat the dashi and add the cubed tofu and wakame.
- Take the pot off the boil and whisk in the miso through a ladle. Boiling it kills the aroma.
- Serve at once with spring onion.
Never boil the soup after the miso goes in.
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