Japanese Tofu and Wakame Miso Soup with Awase Dashi

Add kombu to 960ml water and heat gently over medium-low for about 10 minutes; remove the kelp just before the water boils.

Add one cup bonito flakes, bring briefly to a boil and simmer for just 30 seconds.

Turn off the heat, let it steep for 10 minutes and strain through a fine sieve to remove bonito flakes.

Dice 200g tofu into about 1.3cm cubes and thinly slice one green onion.

Reheat the dashi until just below boiling, turn off the heat, dissolve 4 tbsp miso in a little stock and stir it back into the pot.

Add tofu and dried wakame to warm gently in the residual heat, finish with green onion and avoid boiling after adding miso for aroma.

Divide into four bowls and serve immediately. Refrigerate leftovers in shallow containers within two hours and use within two days.