4 tablespoons |
miso, use a red or barley miso if you can |
500ml |
dashi |
1 tablespoon |
mirin |
2 |
spring onions, (scallions) |
2 tablespoons |
dried wakame |
or a handful |
fresh spinach, (or both) |
|
embellishments, such as asparagus, courgettes, squash or kale, cut into pieces slightly smaller than bite-sized |
or |
mussels, scallops, (optional) |
1cm |
strip of lemon peel, white pith removed, cut into fine shreds |
350g |
block of firm silken tofu, cut into bite-sized cubes |
2 pinches |
toasted sesame seeds |