Sumiko served up a traditional Japanese miso soup Nigel Slater: Eating Together.

ingredients for the dashi: 7-10 sheets dried sea kelp (called konbu, available from Japanese supermarkets) and 8g dried bonito flakes (called katsuobushi, available from Japanese supermarkets).

For the miso soup: handful fresh spinach leaves, 200g aburaage (thinly sliced deep-fried tofu, available from Japanese supermarkets), shredded into 1cm lengths and 1½ tbsp white miso paste.