Miso soup with tofu and wakame

Method

Bring the dashi stock to a gentle simmer in a large saucepan over medium heat. Rehydrate the wakame seaweed in 100ml of water for 5 minutes, then add it to the simmering stock. Cut the silken tofu into 2cm cubes and carefully add to the soup, heating through without boiling. In a small bowl, dissolve the miso paste with a ladle of the hot broth, then stir this mixture back into the soup, ensuring it does not boil as this damages the beneficial enzymes. Finely slice the spring onions and ladle the soup into serving bowls, garnishing with the spring onions. Serve immediately while hot.