味噌汁

Prepare the dashi by soaking a ten-centimetre piece of kombu in four cups of cold water for at least thirty minutes. Heat slowly over medium heat and remove the kombu just before the water boils, then add a handful of bonito flakes and steep for five minutes before straining.

Place the dried wakame in a small bowl of lukewarm water and let it rehydrate for five minutes until it expands and softens. Drain well and squeeze out any excess water, then set aside for adding to the soup.

Pour the prepared dashi into a saucepan and bring it to a gentle simmer over medium heat. Add the cubed silken tofu carefully to avoid breaking the delicate pieces, and let them warm through for two to three minutes.

Remove the saucepan from the heat — this is critical because miso must never be boiled, as high heat destroys the beneficial enzymes and dulls the complex, nuanced flavour of the fermented paste.

Place the miso paste in a ladle and partially submerge it in the hot dashi. Using chopsticks or a small whisk, dissolve the miso into the broth gradually, stirring the liquid in the ladle until completely smooth before releasing it into the pot.

Add the drained wakame and sliced scallions to the soup, stir gently to distribute, and serve immediately in individual bowls. Miso soup is best enjoyed fresh and should not be reheated, as boiling will compromise the flavour.