Miso soup with tofu

Cut the tofu into 1.5 cm cubes and thinly slice the green onions. Snip the nori into thin strips with scissors.

Bring 1 litre of water to the boil, then turn the heat down to low.

Traditional miso soup uses dashi stock, but dashi is made from fish — with it the soup is no longer vegan.

Gently slide in the tofu and warm it through for 2 minutes.

Stir the miso into a ladleful of the hot water until smooth, then pour it into the pot. Don't let the soup boil again.

Boiling dulls the flavour of miso and makes it grainy.

Ladle the soup into bowls and top with the nori and green onions. Done!