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There’s a reason this ancient food has been a staple in Asian cuisines for over a thousand years — not only is it warming and delicious, but it nourishes your belly with all the gut-loving microbes you need for healthy digestion. Win-win!

You will need

Serves 4

  • 2 cups water
  • 1 small, dried kombu piece
  • 4 dried shiitake mushrooms, halved
  • 4 tablespoons dried wakame seaweed
  • 2 tablespoons white miso
  • 200 grams silken tofu, cubed
  • 1 stem spring onion, chopped

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5 mins to prep

5 mins to cook

  1. Step 1

    Heat the water on the stove until almost boiling.

  2. Step 2

    Add in the kombu and mushrooms and take off the heat once it begins to boil. Let sit for 30 minutes allowing the flavours to infuse.

  3. Step 3

    Remove the kombu from the broth and add in the wakame and miso paste, stirring until the miso has spread throughout.

  4. Step 4

    Return back to heat and add tofu and spring onions (around a teaspoon each of the white and green parts), leaving until it begins to boil.

  5. Step 5

    Remove from heat and serve in bowls, garnishing with freshly chopped green spring onion.

Recipe: Simon Toohey

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