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

1. Soak the wakame until it swells, then drain.
2. Heat the dashi and add the cubed tofu and wakame.
3. Take the pot off the boil and whisk in the miso through a ladle. Boiling it kills the aroma.
4. Serve at once with spring onion.

Never boil the soup after the miso goes in.