豆腐海帶芽味噌湯Miso Soup with Tofu and Wakame

Prep 5 min·Cook 8 min

1. 1You're here
   Step 1.

   Soak the wakame in cold water for 5 minutes, then drain and squeeze dry.

   2 tbsp Dried wakame

   5 min
2. 2
   Step 2.

   Heat the dashi in a saucepan until just simmering. Add the tofu and wakame and warm through for 2 minutes.

   800 ml Dashi (Kombu and Bonito Stock)200 g Silken or soft tofu, diced 1.5 cm2 tbsp Dried wakame

   2 minBoil / blanch
3. 3
   Step 3.

   Turn the heat to low. Put the miso in a ladle or small sieve, lower it into the soup and stir with chopsticks until dissolved.

   3 tbsp White or mixed miso

   Wok-chan's tip鑊仔貼士

   Never boil after adding miso: it loses its aroma and turns grainy.
4. 4
   Step 4.

   Taste, ladle into bowls and scatter with spring onion.

   2 stalks Spring onion, finely sliced

   Knife work