Wakame and tofu soup 28 September 2015
1 litre dashi
200 g fresh wakame
300 g silken tofu
2 spring onions, chopped
1 birds eye chilli, thinly sliced
1 tsp sesame oil
- Put the dashi in a saucepan and bring slowly to the boil.
- Meanwhile, wash the wakame in a large bowl of cold water. Drain well, then repeat to remove any salt. Cut the wakame into bite-sized pieces and divide between four bowls.
- Cut the tofu into cubes and add to the bowls with the spring onion and chilli.
- When the stock reaches boiling point, ladle it into the bowls, add a few drops of sesame oil and serve immediately.