Miso soup

Simmer kombu or dried shiitake in water for a simple vegetarian stock, or use dashi. Add ingredients such as tofu and wakame, then take the pan off the heat and stir in miso to taste.

No. Take the pan off the heat before stirring in miso; boiling can dull its aroma. For a smooth soup, loosen the miso in a ladleful of hot stock before mixing it into the pan.

Wakame, spring onions, mushrooms, sliced radish and cooked vegetables all work well. Add firm vegetables to the stock early enough to soften, and stir in delicate greens near the end.

Not always: traditional dashi often contains bonito flakes, which are made from fish. For a vegetarian version, make the stock with kombu, dried shiitake or both, and check that any prepared dashi is fish-free.

Cool it promptly, cover it and refrigerate it; use it within about three days. Reheat only the portion you need until steaming, and stir well. Miso soup with tofu is best eaten sooner, as the tofu’s texture can deteriorate.

You can, but tofu may turn spongy and vegetables can soften after thawing. For the best texture, freeze the stock without the miso and fresh garnishes, then thaw, heat and stir in the miso before serving.

It goes well with steamed rice, grilled fish, rice balls or a Japanese-style breakfast. Serve it alongside the main dishes rather than treating it as a thick stew.