• 1l dashi stock
• 200g natural tofu
• 4 tbsps miso
• 3 tbsps dried wakame
• 6 dried shiitake mushrooms
• 3 white spring onions

Soak the dried mushrooms and wakame seaweed in separate bowls using cold water for 10 minutes. Drain and put to one side.

Bring the dashi stock to the boil, lower the heat and add the shiitake mushrooms and wakame then cook for 5-7 minutes.

Dissolve the miso in a small bowl with a spoonful of the dashi stock then add to the pan stirring gently. Cut the tofu into cubes and add to the soup. Continue cooking for a further 3 minutes then remove the pan from the heat.

Pour the soup into small bowls, sprinkle with sliced spring onions and serve.