- 7-10 sheets dried sea kelp (called konbu, available from Japanese supermarkets)
- 8g dried bonito flakes (called katsuobushi, available from Japanese supermarkets)
- handful fresh spinach leaves
- 200g/7oz aburaage (thinly sliced deep-fried tofu, available from Japanese supermarkets), shredded into 1cm/½in lengths
- 1½ tbsp white miso paste
- For the dashi, put the konbu in a deep-sided saucepan and cover with 500ml/18fl oz water. Set aside to soak for 30 minutes.
- Once soaked, heat the pan contents until just boiling, removing the konbu with a slotted spoon just before the water starts to boil.
- Add the bonito flakes to the water and boil for 1 minute, then remove the pan from the heat and allow the stock to cool for 4-5 minutes. Strain the dashi through a fine sieve into a clean saucepan and reserve. Keep warm.
- For the miso soup, cook the spinach in a pan of boiling water until wilted, then remove from the water using a slotted spoon and set aside in a bowl to cool. Once the spinach is cool enough to handle, squeeze out any excess moisture from the leaves using your hands. Set aside.
- Add the aburaage to the spinach water and boil for 1-2 minutes to remove any grease. Drain well.
- Push the miso paste through a fine sieve into the dashi and heat until dissolved. Add the drained tofu and spinach and warm through. Serve immediately in bowls.