Dairy-Free Miso Soup with Tofu and Seaweed

Ingredients

• 4 cups Dashi (Japanese soup stock)
• 3 tablespoons Awase Miso paste
• 1 block Firm tofu
• 2 tablespoons Wakame seaweed
• 2 stalks Green onions

Instructions

1. 1Place the 2 tablespoons of wakame seaweed into a small bowl. Pour enough warm water over the seaweed to cover it completely and let it rehydrate for 5 minutes, until it expands and softens. Carefully drain the rehydrated wakame seaweed using a fine-mesh sieve, pressing gently to remove excess water.
2. 2Using a sharp knife, cut the 1 block of firm tofu into 1/2-inch (1.25 cm) cubes. Thinly slice the 2 stalks of green onions.
3. 3Pour the 4 cups of Dashi into a medium-sized saucepan or pot. Place the saucepan over medium-high heat and bring the dashi to a gentle simmer, which means small bubbles will form around the edges of the pan and steam will rise from the surface. This should take about 5-7 minutes, reaching a temperature of approximately 190-200°F (88-93°C).
4. 4Reduce the heat under the saucepan to low. In a small separate bowl, scoop the 3 tablespoons of Awase Miso paste. Ladle about 1/4 cup of the warm dashi from the saucepan into the bowl with the miso paste and whisk with a fork or small whisk until the miso paste is completely dissolved and smooth. Pour the dissolved miso mixture back into the saucepan with the remaining dashi and stir gently to combine; ensure the soup does not come to a rolling boil after adding the miso, as this can diminish its flavor.
5. 5Add the 1 block of firm tofu, cut into 1/2-inch (1.25 cm) cubes, and the drained 2 tablespoons of rehydrated wakame seaweed to the saucepan. Gently stir and let the soup simmer on low heat for 2-3 minutes, allowing the tofu and wakame to warm through. The soup should remain at a gentle simmer, around 180-190°F (82-88°C).
6. 6Ladle the hot miso soup into individual serving bowls. Garnish each bowl with the thinly sliced 2 stalks of green onions and serve immediately.

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