- 2-inch piece of wakame (seaweed)
- 4 cups of dashi stock (or organic vegetable stock cubes)
- 1 carrot, thinly sliced
- ½ packet of fresh tofu, cut into small cubes
- Fresh chives, cut into small pieces
- 2 tablespoons sweet white miso
- Coriander for garnish
< li>A pinch of saffron
- Soak the wakame with the saffron threads for 15 minutes.
- Cut the tough ribs from the wakame and cut into small pieces.< /li>
- Bring the dashi stock to a boil (or if using a bouillon cube, add it to four cups of hot water).
- Add the carrots and leave for 10 minutes long simmer. Add the tofu cubes and simmer for a few more minutes.
- Add the wakame, saffron threads and soaking water to the soup, simmer for a further 5 minutes, then remove from the heat.
- Add the chopped chives.
- In a cup, dilute the miso
- Let the soup steep for 5 minutes , so the tofu can absorb the flavors.
- Garnish with some fresh coriander.
Essential ingredient in macrobiotic dishes and Japanese cuisine; an earthy-flavored broth made from the kombu’s soaking water. It is an excellent base for soups, stews, sauces, pasta broths and dips. Usually, the dashi is seasoned to taste with a generous helping of shoyu (natural soy sauce). Mirin is often added as well, along with some juice obtained from a piece of grated ginger root.
To make a basic dashi:
Soak a 15cm piece of kombu and three dried shitake or maitake mushrooms in about 10 cups of water for at least 15 minutes.
Remove the mushroom and thinly slice the caps. Discard the root as it may taste bitter.
Add back to the water, bring to the boil and gently simmer for 10 minutes.
Remove and reserve the kombu to use while cooking to use as a spice or with beans.