Miso Soup

Let's cook

1. 1

   Steep the kombu

   Put the kombu in cold water and heat slowly to just below a simmer over 10 minutes. Remove it the moment small bubbles appear at the edge.

   💡

   Boiling kombu makes the dashi bitter and slimy. Pull it before it simmers.

2. 2

   Add bonito

   Turn off the heat, add the bonito flakes, and let them steep 3 minutes until they sink. Strain through a fine sieve without pressing.

3. 3

   Rehydrate the wakame

   Soak the dried wakame in cold water for 5 minutes, then drain. It expands considerably, so use less than looks right.

4. 4

   Warm the tofu

   Return the dashi to a gentle heat and add the tofu and wakame. Warm through for 2 minutes.

5. 5

   Whisk in the miso off the heat

   Take the pan off the heat. Ladle a little broth into a bowl, whisk the miso into it until smooth, then stir that back into the pot.

   💡

   Never boil miso. It kills the aroma and the live cultures, and the flavour goes flat immediately.

6. 6

   Serve

   Top with scallions and serve straight away.

Nutrition & Safety