To begin, pour 1 litre of dashi stock into a medium saucepan and place over medium heat. Bring it to a gentle simmer but avoid boiling, as this can dull the broth’s delicate flavour. Keep the heat steady for clarity and depth.

Place the dried wakame in a small bowl of cold water and soak for about 5 minutes until it softens and expands. Drain well and set aside. Rehydrating separately ensures the seaweed remains tender without clouding the broth.

Once the dashi is gently simmering, add the cubed tofu and rehydrated wakame. Simmer for 2–3 minutes, allowing the tofu to absorb some of the savoury broth while the seaweed infuses its subtle ocean note.

Scoop the miso paste into a small bowl and ladle a little hot dashi from the pot into it. Stir gently until the paste dissolves completely. This prevents lumps and helps preserve the miso’s flavour and nutrients.

Lower the heat to the lowest setting and pour the dissolved miso mixture into the pan. Stir gently to blend, ensuring the soup never reaches a boil after adding miso, as heat can destroy its beneficial enzymes and alter the taste.

Taste the soup and adjust seasoning if needed. Different miso pastes vary in saltiness, so add more dashi or a touch of miso according to your preference. Maintain a soft simmer, never a boil.

Sprinkle finely sliced spring onions over the soup just before serving. Their freshness balances the earthy miso, adding aroma and a touch of colour.

Serve hot in small lacquered bowls or ceramic cups, traditionally as part of a Japanese meal. Miso soup pairs beautifully with rice and grilled fish or can be enjoyed alone for a light, nourishing start to the day.