Miso Soup

Hydrate the wakame seaweed by soaking in a little hot water. Chop the spring onions (you only need the greens) to garnish.

Gently heat the dashi stock and seaweed and hear gently for a few minutes. Stir in the miso paste but do not boil the liquid as it will destroy nutritional benefits and taste. We used brown rice miso, which has quite a strong but delicate flavour. Taste your stock and add more if required. Add the tofu and continue to heat for a minute.

Serve and garnish with spring onions. This is nice to start a meal or as a side dish with rice and vegetables.