Miso Soup

Ingredients

• 4 cupsdashi
• 3 tbspwhite miso
• 150 gsilken tofu — cubed
• 2scallions — sliced
• 1 sheetnori — sliced
• to tastefine sea salt

Method

1. Pour 4 cups of dashi into a medium-sized saucepan. Place the saucepan over medium heat and warm the dashi gently, ensuring it does not come to a boil. You want the dashi to be steaming and hot, but not bubbling, as boiling can alter its delicate flavor.
2. Once the dashi is hot, remove the saucepan from the heat. In a small bowl, add 3 tablespoons of white miso. Ladle a small amount of the hot dashi into the bowl with the miso, and use a spoon or small whisk to dissolve the miso completely. This step ensures the miso maintains its bright aroma and does not become grainy.
3. Gently return the miso-infused dashi to the saucepan. Cut 150 g of silken tofu into small cubes, about 1 cm in size, and carefully add them to the saucepan. Place the saucepan back over low heat and warm the tofu through gently, being careful not to break the delicate cubes. The tofu is ready when it feels warm to the touch and has absorbed some of the dashi's flavor.
4. Slice 2 scallions thinly, both the white and green parts, and set aside. Tear 1 sheet of nori into small, bite-sized pieces. Add the scallions and nori to the soup, stirring gently to combine. Taste the soup and add fine sea salt to your preference, keeping in mind that the miso already provides some saltiness. Serve immediately, enjoying the fresh aroma and harmonious flavors.