Miso soup is the quiet hero of every Japanese meal - that steaming little bowl of savoury broth dotted with silky tofu and tender wakame seaweed. It's the first thing that lands on the table at your local Japanese restaurant, and it's absurdly easy to make at home.
All you need is dashi stock, good miso paste and a couple of minutes at the stove. The only rule worth remembering: never boil the soup once the miso goes in, or you'll dull its lovely flavour.
Make it as a starter, a side for any of our Japanese mains, or a light lunch on its own.
