Miso soup

Preparation

1. Put 400 ml of water and 1 sachet of dashi in a saucepan. Bring to a boil over medium heat.

2. Once boiling, reduce heat and simmer for 3 to 5 minutes. Then remove the bag.

3. Add the toppings. Cook over low heat until cooked through. (Cooking time varies depending on the ingredients.)

4. Dissolve the miso in the broth using a small ladle or sieve.

5. Place the desalted wakame in a bowl and pour in the soup. Add condiments such as spring onions at the last moment.

Enjoy piping hot!

Trick :

The miso flavor is most pleasant just before boiling, so avoid boiling the soup after adding the miso.

Salted wakame should be desalted by soaking it in water for 2 to 3 minutes, then drained well.

The rest of the bag can be stir-fried with soy and mirin to make furikake (rice seasoning).