Miso Soup with Tofu and Wakame

1Preparation

1. Wipe the kombu with a damp cloth without washing it, then soak it with the shiitake in the water for 30 minutes.
2. Soak the wakame in cold water for 5 minutes until it swells, then drain.
3. Gently cut the tofu into cubes, on your palm or a board.

2Cooking

1. Heat the soaking water over medium heat and remove the kombu just before it boils, when small bubbles appear.

   🔥 medium heat⏱ 8 min timer
2. Simmer the shiitake gently for 3 minutes, then lift it out; you can slice it and return it to the soup.

   🔥 low heat⏱ 3 min timer
3. Add the tofu and wakame and warm them through.

   🔥 low heat⏱ 2 min timer
4. Dissolve the miso in a ladle of hot broth until smooth, stir it back into the pot and turn off the heat before it boils.

   🔥 low heat⏱ 1 min timer

3Serving

1. Ladle the soup into small bowls and sprinkle with green onion.
2. Serve at once with white rice or alongside any Japanese main dish.

💡 Tips & common mistakes

• Common mistake: boiling the soup after adding the miso, which dulls its flavour and aroma and makes it grainy. Always add it last.
• Read the miso label; some brands add alcohol as a preservative, so choose one without it.
• White miso is milder and sweeter, red miso is stronger and saltier; adjust the amount to suit.

🔁 Substitutions

• Dried shiitake: a handful of bonito flakes for the traditional fish-based version.
• Silken tofu: cubed firm tofu.