Weeknight miso soup
The version I make most often. Dashi from a bag is fine on a Tuesday.
For two bowls
- 500 ml dashi
- 2 tbsp white or awase miso
- Half a block of silken tofu, cubed
- A small handful of dried wakame, soaked
- One spring onion, sliced thin
Method
Warm the dashi until it just steams, add tofu and wakame, then take it off the heat. Loosen the miso with a ladle of broth and stir it back in. Don't let it boil after the miso goes in, or it turns grainy and loses its smell.