Miso Soup

• 1 litre water
• 10g kombu (a 10cm piece)
• 15g katsuobushi (bonito flakes)

• 2 tbsp dried wakame
• 150g silken tofu, in 1.5cm cubes
• 3–4 tbsp white or mixed miso
• 2 spring onions, thinly sliced

Soak the kombu in the water in a saucepan.

Heat slowly until just below a simmer, then lift out the kombu before it boils, or the dashi turns slimy and bitter.

Bring to a boil, add the katsuobushi and turn off the heat. Leave until the flakes sink.

Strain through a fine sieve without pressing the flakes.

Soak the wakame in cold water until it unfurls, then drain.

Bring the dashi back to a gentle heat and add the tofu and wakame.

Turn the heat to low. Put the miso in a ladle, lower it into the soup and whisk with chopsticks until dissolved. Never boil the soup once the miso is in.

Ladle into bowls and scatter with spring onion.