Osuimono

Method

1. 1 Make dashi from kombu and bonito flakes, then strain it through a cloth to make the broth clear.
2. 2 Season very lightly with salt and a few drops of light soy sauce to keep the soup from becoming cloudy.
3. 3 Soak wakame until softened, then cut into bite-sized pieces.
4. 4 Add the diced tofu to the soup, bring to a boil, then immediately reduce the heat to prevent it from boiling vigorously.
5. 5 Scoop into a bowl, top with wakame and green onions before serving.

With an appliance

• Microwave 18 min

  Replace step 1: Heat kombu and water in a heat-resistant pot at 700W for 7 minutes, remove kombu, add bonito flakes, let steep for 3 minutes, and strain through a cloth. Keep steps 2 to 5 as is to keep the broth clear.