Miso Soup (Japan)

Preparation

1. 1

   Bring the stock to a light simmer in a saucepan, never letting it boil hard: overly aggressive heat will make the miso taste bitter later on.

2. 2

   Add the tofu cut into small, even cubes and heat for 2-3 minutes over low heat, just long enough for it to warm through.

3. 3

   Dissolve the miso paste in a ladle of hot stock taken out separately, mashing out any lumps with a spoon, until smooth.

4. 4

   Pour this mixture back into the pot off the heat or over very low heat: miso should never boil, it destroys its flavour and turns it bitter.

5. 5

   Add the sliced spring onion and a pinch of crumbled dried seaweed.

6. 6

   Serve immediately, piping hot, in warmed bowls if possible.