MISO SOUP

• 4 tablespoons miso – use a red or barley miso if you can
• 500 ml (17 fl oz/2 cups) dashi
• 1 tablespoon mirin
• 2 spring onions (scallions)
• 2 tablespoons dried wakame or a handful of fresh spinach (or both)
• embellishments, such as asparagus, courgettes (zucchini), squash or kale, cut into pieces slightly smaller than bite-sized, or mussels, scallops, etc. (optional)
• 1 cm (½ in) strip of lemon peel, white pith removed, cut into fine shreds
• 350 g (12 oz) block of firm silken tofu, cut into bite-sized cubes
• 2 pinches of toasted sesame seeds

METHOD

Combine the miso, dashi and mirin in a saucepan and bring to the boil. Cut the white part of the spring onions into pieces 1 cm (½ in) thick, and add those to the pan. Finely slice the green parts of the spring onions and reserve for the garnish.

Reduce the soup to a simmer, add the wakame and/or spinach and cook for just a minute or two. Now is a good time to add any embellishments you might like – for example, asparagus in the spring, courgettes in the summer, diced squash in the autumn, kale in the winter, and mussels or scallops pretty much anytime. These are strictly optional but they will add another dimension of flavour and texture to your miso soup and make it that much more satisfying. Cook for just a few more minutes until the veg or shellfish are cooked through and tender (but not soft).

Add the lemon peel and remove from the heat. Divide the tofu into deep bowls, pour over the soup and garnish with the sliced green spring onions and sesame seeds.