Miso soup -Japanese Recipe

Ingredients: (for 4 servings)

7 g dried kelp (Hoshi wakame), 1/2 block tofu, 4 cups dashi (niboshi dashi), 80-90 g miso.

How to make:

1. Soak kelp (wakame) in warm water, remove hard stems and rinse with water, strain with net and cut into bite size pieces.
2. Heat dashi without bringing it to a boil.
3. Smash miso through a net ladel (misokoshi) into dashi, when it is about to boil remove foam rising on the top.
4. Add wakame.
5. Place tofu on palm, cut lengthwise and then into 1/8 th pieces. Slide into soup.
6. when tofu floats to the top turn off heat.Soak kelp in warm water.

   Smash miso through a net ladel (misokoshi) into dashi.

   Slide tofu into soup.

   when tofu floats to the top turn off heat.