Ingredients:
- 1 1/2 cups ichiban dashi - see sauces
- 1/2 tsp red miso paste
- A handful of spinach leaves
- 2 spring onions, finely sliced
Instructions:
- Warm the dashi in a pan but do not let it boil.
- Ladle a little dashi into a bowl and whisk in the miso paste until smooth, then stir it back into the pan.
- Add the spinach leaves and heat through gently for a minute until wilted.
- Serve in bowls scattered with the spring onions.
Never boil the soup once the miso is in - it dulls the flavour.