Classic tofu and wakame miso soup

Method

1. 01

   Soak and heat the kombu

   Wipe the 8 g kombu with a damp cloth, place it in 700 ml cold water, and soak for 30 minutes. Do not scrub away the pale surface bloom. Heat the kombu water over medium heat until it reaches 85–90°C and small bubbles gather at the edge. Remove the kombu before the water reaches a full boil.

   

2. 02

   Steep and strain the dashi

   Turn off the heat, add 12 g katsuobushi, and steep for 3 minutes without stirring. The liquid should become pale amber and fragrant. Strain the dashi through a fine sieve into a clean pot, pressing the flakes only lightly. Return 600 ml clear dashi to the pot and discard the kombu and bonito solids.

   

3. 03

   Prepare tofu and wakame

   Soak 4 g dried wakame in cool water for 5 minutes, drain and squeeze it dry, then cut large pieces once. Cut the tofu into even 3 cm cubes.

   

4. 04

   Warm tofu and wakame

   Warm the 600 ml dashi over medium-low heat to 80–85°C. Add the tofu and wakame and heat for 2–3 minutes until the tofu is hot, keeping the broth below a boil.

   

5. 05

   Dissolve the miso off heat

   Turn off the heat. Ladle some 75–80°C broth into a small bowl, whisk in all 60 g miso until smooth, then return it to the pot. Never boil after the miso is added.

   

6. 06

   Serve at a gentle temperature

   Rest the soup for 1 minute, check that it is about 70–75°C, and serve immediately. The finished broth should look pale and evenly dispersed, with intact tofu and tender rather than swollen wakame.