Aki Ishibashi’s Miso Soup

Method

1. Wipe and clean konbu with a dry cloth. Do not wipe off the white powder on the surface, as that element provides a unique savoury flavour. Put the water in a saucepan and soak the konbu for 30 minutes before turning on the heat. Remove any 'scum' that forms on the surface. When the water begins to bubble, just before boiling, take out the konbu. Do not overcook or it will become slimy and the flavour of the stock too strong. Add the bonito flakes, bring back to the boil, turn off the heat and set aside until the bonito flakes sink to the bottom. Strain through very fine muslin and discard the bonito flakes. Use fresh garnished with spring onion or freeze immediately.

2. Heat the dashi, and dissolve the miso paste by stirring it into the dashi. When it has dissolved completely, add the tofu cubes and wakame. Bring it to the boil. As soon as it starts to boil, turn off the heat. Ladle miso soup into warmed individual soup bowls and garnish with spring onion.