Miso soup (Miso shiru)

1. Soak the dried wakame in cold water for 5 minutes, then drain; cut any large pieces smaller.

2. Carefully cut the silken tofu into 1.5 cm cubes and slice the spring onions thinly.

3. Bring the dashi to the boil in a pot, then turn the heat down low.

4. Add the tofu and wakame and warm through for 1 minute.

5. Dissolve the miso smoothly with hot broth in a strainer or ladle and stir it into the pot; from now on don't let the soup boil.

6. Ladle into small bowls, sprinkle with spring onion and serve at once – with rice, even for breakfast.

Tip: Miso shiru is part of almost every Japanese meal, from breakfast to dinner. Always stir in the miso at the very end, never into boiling broth – it loses its aroma and live cultures.