Everyday Miso Soup with Tofu, Wakame and Spring Onion

⏱ 18 min · Serves 4

A soothing bowl of dashi-rich broth, silky tofu and ribbons of wakame, ready in under 20 minutes. The trick is never to boil the miso he ststays sweet, fragrant and full of gentle savoury depth.

Per serving: 115 kcal · 9.0g protein · 7.5g carbs · 5.0g fat

Ingredients

• 1 litre water
• 10g dried kombu (about a 10cm piece)
• 10g bonito flakes (katsuobushi) — omit for vegan, see tags
• 2 tbsp dried wakame seaweed
• 300g silken or firm tofu, cut into 1.5cm cubes
• 4 tbsp white (shiro) miso paste
• 2 spring onions, thinly sliced
• 1 tsp soy sauce (optional)
• 1 tsp toasted sesame seeds (optional)

Method

1. Put the water and kombu in a saucepan and leave to soak for 10 minutes if you have time. Heat gently over a medium-low flame until small bubbles form at the edges — do not let it boil, or the broth turns bitter.
2. Just before boiling point, lift out the kombu and discard (or save for pickles). Bring the liquid to a bare simmer, turn off the heat and scatter in the bonito flakes. Leave for 2 minutes, then strain through a fine sieve back into the pan.
3. Meanwhile, soak the wakame in a bowl of cold water for 5 minutes until swollen, then drain and squeeze gently.
4. Return the dashi to a gentle simmer. Add the tofu cubes and wakame and heat through for 2 minutes — keep it below a rolling boil so the tofu stays intact.
5. Ladle a little hot broth into a small bowl, add the miso and whisk with a fork until completely smooth. Stir this back into the pan.
6. Warm through for 30 seconds without boiling. Taste and add the soy sauce if it needs more savour.
7. Ladle into four bowls, top with spring onions and sesame seeds, and serve immediately.