Ingredients (4 servings)
800 ml dashi stock (dashi available from our shop in powder form)
2 tsp. wakame seaweed flakes
150 g tofu, cut into small cubes
4 heaped tsp. miso paste, any type of your choice
1 spring onion, chopped very finely
Put the dashi stock into a saucepan and bring to the boil.
Add the wakame flakes and tofu cubes into the saucepan.
Turn the heat down to simmering point and gradually dissolve the miso paste into the stock.
Just before serving, add the finely chopped spring onions.
Serve hot in individual Japanese soup bowls. Do not boil the soup, as this will spoil the flavour of the miso.