Miso soup with tofu and wakame

Ingredients

• 800 ml water
• 2 tsp UMAMI Hon Dashi (or 800 ml homemade dashi)
• 60 g UMAMI Shiro Miso (about 3 tbsp)
• 150 g soft tofu
• 3 g UMAMI Organic wakame
• 1 spring onion

Method

1. 01

   Soak the wakame in cold water for 5 minutes and drain. Cut the tofu into 1.5 cm cubes and slice the spring onion into rounds.

2. 02

   Bring the water to the boil and dissolve the Hon Dashi.

3. 03

   Add the tofu and wakame and heat for 2 minutes over a low heat.

4. 04

   Turn off the heat. Put the miso in a ladle, lower it into the broth and dissolve it with chopsticks or a teaspoon.

5. 05

   Serve straight away with the spring onion.