Time 20m Yield 4 servings Number Of Ingredients 7 Steps:
For the dashi stock: Combine the cold water and kombu in a medium pot. Place the pot over medium heat; as the water comes to a simmer, you’ll see tiny bubbles start to form on the bottom of the pot. Do not let the water come to a boil; it should remain at a low simmer. Remove the kombu. Once the water starts to simmer gently, sprinkle in the bonito flakes. Let the flakes steep without stirring for 1 to 2 minutes. Turn off the heat and strain the mixture through a cheesecloth-lined sieve into another medium pot. You should have about 4 cups of dashi stock. For the miso soup: To reconstitute the wakame seaweed, place 1 cup hot water in a medium bowl and sprinkle in the wakame; let it soak for about 2 minutes. Rinse the wakame under cold water, squeeze out the water with your hands and then chop the wakame. Heat the dashi stock over medium-low heat until just under a simmer. Add the wakame and allow to cook and intermingle for about 5 minutes. Submerge a small sieve into the saucepan until the rim is just above the stock. Add 1/4 cup of the miso to the sieve and use a wooden spoon to work the miso through the sieve into the soup; this will prevent lumps from forming. Stir well and taste the soup – if it’s not salty enough, add additional miso. Add the tofu and scallions and let them cook in the broth just until warmed through, about 1 minute.
Time 15m Yield Serves 4 as a starter or snack Number Of Ingredients 6 Steps:
Put the wakame in a small bowl and cover with cold water, then leave it for 5 mins until the leaves have fully expanded. Make the dashi (see tip below) or heat until it reaches a rolling boil. Add the tofu and cook for 1 min before adding the seaweed. Reduce the heat. Put both types of miso in a ladle or strainer and dip it into the pot. Slowly loosen up the miso with a spoon inside the ladle or strainer; the paste will slowly melt into the dashi. Once all the miso is dissolved into the soup, turn off the heat immediately. Sprinkle with chopped spring onions to add colour and fragrance.
Time 13m Yield 1-2 serving(s) Number Of Ingredients 6 Steps:
Heat the water and miso paste in a saucepan. Add the wakame and simmer the soup for a couple of minutes. Cut the tofu into cubes and stir into the soup. Add the spinach and scallion, reheat and serve.
Time 40m Yield 4 serving(s) Number Of Ingredients 5 Steps:
- Reconstitute the wakame be letting it sit in a small bowl of tap water for 15-20 minutes. Drain.
- Heat the dashi over medium heat, then add the miso. Stir until miso is dissolved. DO NOT BOIL THE MISO. It shouldn’t be cooked, just heated.
- Add the tofu and wakame. Heat to a simmer and serve at once, garnished with the scallions.
