Serves 4

You'll need:

  • 1 litre of dashi (a Japanese stock that you can buy ready-made or make yourself)
  • 200g of tofu - silken or firm, the choice is yours
  • 5 tablespoons of white miso paste
  • 1 spring onion
  • 5g dried wakame seaweed


  1. Place the seaweed In a bowl and cover with cold water.
  2. Allow it to fully expand.
  3. In the meantime, heat the dashi stock and bring it to a boil.
  4. Add the tofu to the stock and after 1 minute, add the seaweed.
  5. Reduce the heat to a simmer and melt the miso paste into the liquid.
  6. Once the miso paste has dissolved, take the broth off the heat.
  7. Sprinkle with the spring onion and serve.
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