Miso Soup

Method

Tap a step when it's done.

1. 1Put the kombu in a pot with 1 litre of cold water and let it soak for 20-30 minutes if you have time. Don't wash off the white powder on its surface; that's flavour.
2. 2Heat over medium and remove the kombu just before the water boils, when small bubbles form around the edge. Boiling kombu makes the stock bitter and slimy.
3. 3Bring the water to a boil, add the katsuobushi, turn off the heat and wait 2-3 minutes until the flakes sink. Strain through a fine sieve; you should have a pale golden, lightly smoky dashi.
4. 4If using instant dashi, skip the first three steps: simply boil 1 litre of water and stir in 1 tsp of the powder.
5. 5Soak the dried wakame in cold water for 5 minutes until it expands and softens, then drain.
6. 6Reheat the dashi, add the tofu and wakame and warm them through for about 2 minutes.
7. 7Turn the heat to its lowest. In a small bowl, whisk the miso with a ladle of hot dashi until smooth, then pour it back into the pot.
8. 8Do not let the soup boil once the miso is in; heat it only until it steams. Ladle into bowls, top with spring onion and serve right away.