Gluten-Free Miso Soup with Tofu and Seaweed

Ingredients

• 4 cups Dashi stock
• 3 tablespoons Miso paste
• 1 block Firm tofu
• 2 tablespoons Wakame seaweed
• 2 stalks Green onions

Instructions

1. 1Pour the 4 cups of Dashi stock into a medium saucepan. Heat the stock over medium-high heat until it reaches a gentle simmer, around 180°F (82°C).
2. 2While the dashi heats, place the 3 tablespoons of Miso paste into a small bowl. Ladle about 1/2 cup of the hot dashi stock from the saucepan into the bowl with the miso paste. Whisk these together until the miso paste is completely dissolved and smooth.
3. 3Pour the dissolved miso mixture back into the saucepan with the remaining dashi stock. Stir well to combine everything thoroughly.
4. 4Cut the 1 block of Firm tofu into 1/2-inch cubes. Add the cubed tofu and the 2 tablespoons of Wakame seaweed to the saucepan.
5. 5Continue to simmer the soup gently over medium-low heat for 5 minutes. This allows the tofu to heat through and the wakame seaweed to rehydrate and soften.
6. 6Thinly slice the 2 stalks of Green onions. Ladle the hot soup into serving bowls and garnish with the sliced green onions just before serving.

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