650 gr mineral water
12 gr dried Kombu seaweed
12 gr Katsuobushi 
6 gr dried Wakame seaweed
40 gr white miso
6 gr soy sauce
 
 
500 gr miso soup (previous base)
1,5 gr Agar
6 gr Gfst180
1. Hidrate 2 hours the Kombu seaweed or until it is slimy.
2. Heat up the water with the hydrated seaweed and withdraw the seaweed just before the water starts boiling. Leave the water to boil for 1 minute, then take it off the heat.
3. Add the Katsobushi and infuse it for 20 minutes. Drain it through a Claribag, pressing lightly.
4. Dilute the miso paste in the broth with the helo of a colander.
5. Add the wakame and the soy sauce and leave it to cook for 2 minutes.
6. Take it off the heat and chill it in the refrigerator for 12 hours.
7. Mix 200 gr of the rested miso soup with Agar in a saucepan with a wide base and bring it to a boil while mixing it non-stop.
8. Take it off the heat and add Gfst180 to the remaining soup. Incorporate this cold mixture into the hot one while mixing to homogenize the mixture.
9. Dose it into bowls of your preference and leave it to gelify in the cooler.
10. Keep it cool and regenerate it in the steam oven at 70ºC (158ºF) to finish it up and serve it hot.