Gluten-Free Miso Soup with Tofu and Seaweed

Instructions

1. 1Place the 2 tablespoons of Wakame Seaweed in a small bowl and cover with water. Let it soak for 5 minutes to rehydrate, then drain the water completely.
2. 2Pour the 4 cups of Dashi Stock into a medium saucepan. Place the saucepan over medium heat and warm the stock until it is hot but not boiling. The ideal temperature is between 71.11°C and 82.22°C (71°C and 82°C).
3. 3In a separate small bowl, add the 4 tablespoons of White Miso Paste. Ladle a small amount of the warm dashi stock (about 1/2 cup) into the bowl with the miso paste. Whisk gently until the miso paste is completely dissolved and smooth, with no lumps.
4. 4Pour the smooth miso mixture from the small bowl back into the saucepan with the rest of the warm dashi stock. Stir well to combine everything evenly.
5. 5Carefully add the package of Silken Tofu, cut into bite-sized cubes, and the rehydrated 2 tablespoons of Wakame Seaweed to the saucepan. Stir gently to distribute them in the soup.
6. 6Continue to heat the soup gently over medium heat for 3 to 5 minutes. It is very important that the soup does not reach a boil, as this can affect the flavor and texture of the miso and tofu. The soup is ready when it is heated through.
7. 7Thinly slice the 2 stalks of Green Onions. Ladle the hot soup into serving bowls and garnish each bowl with the sliced green onions before serving immediately.

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