Miso makes a vegetarian umami-laden broth that's
quick to prepare. It's been said that miso is as diverse in variety
as wine or cheese; you may need to up the quantity here, depending
on the type.
70 gmmiso5 gm (2 tsp)dried wakame (optional)Light soy sauce, to season510 gm (3 bunches)asparagus, trimmed and thinly sliced, tips left whole300 gmbroad beans, blanched and peeled600 gmsilken tofu, at room temperature, broken or cut into bite-sized piecesRoasted sesame oil and roasted sesame seeds, to serve
Stir miso into 1 litre water in a saucepan and bring to a simmer. Add wakame and simmer until softened (1-2 minutes). Season to taste with soy sauce. Add asparagus and broad beans and simmer until just tender (2-3 minutes).
Divide tofu among four serving bowls. Ladle broth and vegetables over tofu, drizzle with sesame oil and serve topped with a pinch of roasted sesame seeds.