Dairy-Free Miso Soup with Wakame and Silken Tofu

Instructions

1. 1In a medium bowl, combine the 1/4 cup of wakame seaweed with enough warm water to cover it, and let it rehydrate for 5 minutes. Once rehydrated, drain any excess water.
2. 2Pour the 4 cups of dashi broth into a medium saucepan and place it over medium heat. Heat the broth until it is steaming, about 5 to 7 minutes. Do not let it boil.
3. 3While the broth heats, place the 3 tablespoons of miso paste in a small bowl. Ladle about 1/2 cup of the warm dashi broth from the saucepan into the bowl with the miso paste. Whisk gently until the miso paste is completely dissolved and smooth, with no lumps.
4. 4Reduce the heat under the saucepan to low. Pour the dissolved miso mixture into the warm dashi broth in the saucepan. Stir gently to combine. It is important not to let the soup boil after adding the miso, as this can affect its flavor and beneficial properties.
5. 5Carefully cut the 1 block of silken tofu into 1.27 cm cubes. Handle the silken tofu gently to prevent it from breaking apart too much.
6. 6Add the drained 1/4 cup of wakame seaweed and the 1.27 cm cubes of silken tofu to the saucepan with the miso broth. Stir very gently to distribute them evenly in the soup.
7. 7Continue to heat the soup gently over low heat for 2 to 3 minutes, just until the tofu and wakame are warmed through. You should see gentle steam rising, but no bubbles indicating a boil.
8. 8Thinly slice the 2 stalks of green onions. Ladle the soup into individual serving bowls. Garnish each bowl with the sliced green onions and serve immediately.

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