Japanese miso soup 味噌汁

Ingredients

• 400 ml Dashi stock (*4)
• 1 tbsp miso paste
• 100 g tofu
• 2 tbsp wakame (dry)
• 2 tsp green shallots (chopped)

Instructions

1. 1

   Prepare seaweed: Reconstitute wakame seaweed by putting them into a small bowl of water.

2. 2

   Dice tofu: Dice the tofu and set aside.

3. 3

   Boil Dashi: Bring Dashi stock to boil in a saucepan over medium heat *5

4. 4

   Add tofu: Add the diced tofu into the dashi stock to cook.

5. 5

   Add seaweed: Drain and squeeze out excess water out of the wakame seaweed and add wakame to the saucepan to cook for a few minutes. *1

6. 6

   Add miso paste: Turn the heat off and add miso paste

7. 7

   Dissolve miso paste: Using a sieve, dissolve the miso paste. *2

8. 8

   Turn the heat back on: Once all the miso has dissolved, turn the heat back on.

9. 9

   Turn the heat off just before the miso soup reaches boiling point. *3

10. 10

    Garnish and serve: Serve Miso soup and garnish with chopped green shallots