Miso Soup with Tofu & Wakame

Method

1. 1

   Put the kombu and water in a saucepan and bring slowly toward a boil over medium-low heat, about 8 minutes.

2. 2

   Pull out the kombu just before the water boils — boiled kombu turns the dashi bitter and slimy.

   💡 Slow heating is the whole technique; the kombu gives up its savor gradually.

3. 3

   Add the wakame and tofu cubes and simmer very gently for 2 minutes.

4. 4

   Take the pan off the boil, then dissolve the miso through a small sieve or against the back of a ladle.

   💡 Never boil miso once it is in — high heat kills its aroma and its living cultures.

5. 5

   Ladle into bowls, top with scallions, and serve immediately alongside rice.