Miso Soup

Serves 4

Ingredients:

200g bean curd (soft or firm)
1 tbsp dried cut seaweed (wakame)
60g miso
1/4 Japanese spring onion (scallion), finely sliced


Dashi Ingredients:

800ml water
10cm pieces dried kelp (konbu)
25g bonito flakes


Method:

1. For dashi. Put water and kelp into a saucepan and leave for 30 mins. Place over medium heat and when small bubbles appear from the bottom, remove kelp.
2. Add bonito flakes when water is boiling, reduce heat and simmer for a few seconds. Remove from heat, then leave till bonito flakes sink to the bottom. Strain stock and discard solids.
3. Return strained stock to the saucepan and add bean curd and seaweed. Bring to boil, remove from heat. Strain miso into soup, then stir till miso dissolved.
4. Reheat soup and return to the boil, then remove from heat immediately. Garnish with spring onion and serve hot.