Miso Soup with Tofu and Wakame (Naturally Vegan)

Ingredients

• 1200ml Dashi stock, kombu and shiitake, homemade
• 60g White miso, aged 24 months
• 40g Firm tofu, block, cubed 1cm
• 30g Wakame seaweed, dried
• 25g Green onion, sliced thin
• 20g Ginger, minced
• 15g Garlic, minced
• 10ml Mirin, hon-mirin
• 8ml Soy sauce, Kikkoman tamari
• 4g Aleppo pepper
• 1 sheet Nori, toasted, julienne

Method

1. 1
   Bring dashi stock to gentle simmer; add minced ginger and garlic, infuse 3 minutes.
2. 2
   Rehydrate dried wakame in 50ml warm water for 4 minutes; drain and reserve.
3. 3
   Ladle 120ml hot dashi into separate bowl; dissolve white miso completely using back of spoon, then strain through fine sieve.
4. 4
   Gently pour miso mixture back into simmering dashi, stirring slowly to avoid breaking emulsion.
5. 5
   Add cubed tofu and rehydrated wakame; simmer gently 4 minutes without boiling.
6. 6
   Season with hon-mirin, Kikkoman tamari, and Aleppo pepper; adjust depth of flavour.
7. 7
   Pour into warmed bowls; garnish with sliced green onion and toasted nori julienne.
8. 8
   Serve immediately at 70°C.