Soupe miso

03 — Method

1. Make 1.5 L (6⅓ cups) dashi: bring 1.5 L water to a simmer in the large pot and add 2 tbsp instant dashi. This broth is the heart of miso soup.
2. Soak the wakame in a bowl of cold water for 10 minutes until soft. Drain well and cut into 2 cm (¾ in) pieces.
3. Cut the silken tofu into even 1.5 cm (⅝ in) cubes. CAREFUL: silken tofu is very fragile, so handle it gently with a spatula.
4. Slice the 6 scallions VERY THINLY, white and tender green parts.
5. Wipe the 200 g (7 oz) shiitakes clean with a damp paper towel. Remove the tough stems. Slice the caps 5 mm (¼ in) thick.
6. Add the shiitakes to the simmering dashi and cook 5 minutes until tender. Add the wakame and grated fresh ginger and cook 2 more minutes.
7. KEY STEP: ladle 200 ml (¾ cup + 1 tbsp) of hot broth into a small bowl and whisk in the white miso (5 tbsp) and red miso (2 tbsp). NEVER boil the miso afterward; boiling dulls its flavor.
8. Stir the dissolved miso into the pot OFF THE HEAT. Add the silken tofu, soy sauce and toasted sesame oil. Serve right away in small bowls, topped with scallions and toasted sesame seeds.