7cm of dried wakame (seaweed)
2cm piece of fresh ginger
4 spring onions
110g of tofu
2 tbsp of sesame oil
4 garlic cloves, crushed
A pinch of salt
480ml of hot water
1 -2 tbsp of barley or rice miso
2 tbsp of freshly chopped flat-leaf parsley
Freshly squeezed juice of ½ a lemon
Step 1Soak the wakame in a bowl with 120ml of cold water until soft.
Step 2Drain (reserving the water), cut into small pieces and set aside. Peel the fresh ginger and finely mince half of it. Finely grate the other half in a small bowl and keep for later. Chop the spring onions and cut the tofu into small cubes.
Step 3In a frying pan, sauté the white part of the spring onions for 1 minute in the sesame oil, then add the garlic, ginger and salt. Sauté a little longer, add the hot water, tofu and set-aside wakame and cover. Bring to the boil, then lower the heat and simmer for 4 minutes. Remove from the heat.
Step 4Pour approximately 60ml of hot water into a small bowl.
Step 5Add the miso and purée really well with a fork, until completely dissolved. Pour back, cover and let it sit for 2–3 minutes. Take the grated ginger in your hand and squeeze it to release the juice directly into the hot soup. Discard the remaining ginger pulp. Add the chopped spring onion greens, parsley and lemon juice and serve immediately.