Recipe by Simon Bryant
1 litre water (or Bonito stock if you are a fish eater and want an authentic Japanese miso flavour i.e. fermented, shaved, dried tuna flakes)
2 g dirt(y) delicate wakame flakes *
⅓ cup white miso paste
250 g (organic) silken tofu, cut into 1 inch cubes
dash light Japanese soy sauce
a few drops sesame oil
handful spring onion whites and greens, finely sliced
For the fish lovers, add a whole fillet of grilled fish to make this a hearty main course sized meal.
Bring water to a slow simmer and add the wakame flakes. Simmer for 30 seconds.
Reduce heat to very low and add the rest of the ingredients. Stir until miso is well dissolved. and the soup is warm. Try not to get too excited with temperature; miso is “living food” and boiling it will kill the probiotic-good-guys which make your guts happy.
Ladle into bowls and serve.
* “Bad” seaweed needs about a 5 min boil to get rid of the fishy flavour; but we reckon the pure clean waters of Tasmania where our wakame is hand harvested, combined with the fact that our product is always this year’s fresh harvest, produce mild palatable seaweed that has a very quick cook-time.