Ingredients

• 20g/¾oz instant dashi (Japanese stock) or 3 tsp good quality vegetable bouillon powder
• 800ml/1½ pints boiling water
• 4 asparagus spears or spring onions
• 2 tbsp white or red miso paste
• 1 tbsp mirin (sweet rice wine)
• 1 tbsp soy sauce
• 200g/7oz silken tofu
• cubed

Directions

• Put the dashi or bouillon powder with the boiling water in a saucepan
• and stir well.
• Finely slice the asparagus on the diagonal and add to the pan. Simmer for three minutes.
• Place the miso paste in a small bowl and add a ladleful of the hot broth
• whisking with a small whisk to get rid of any lumps. When smooth
• slowly pour the mixture back into the saucepan
• whisking constantly.
• Add the mirin
• soy sauce and silken bean curd. Heat through gently
• without boiling.
• Serve in small lacquered soup bowls.