Instructions

1. 1

   Put the kombu and shiitake into a pot with the cold water and heat slowly. Just before it boils, lift out the seaweed and mushrooms so the dashi stays clear and mild.

2. 2

   Soak the wakame in a little water until it swells, then drain. Cut the silken tofu into small cubes and slice the spring onions into fine rings.

3. 3

   Take the broth off the heat. Loosen the miso with a ladle of broth until smooth and stir it in, without letting the soup boil again.

4. 4

   Add the tofu and wakame to the hot soup, let them warm through and serve straight away scattered with the spring onions.