Gluten-Free Miso Soup with Tofu and Seaweed

Ingredients

• 4 cups Dashi (fish stock)
• 3 tablespoons Miso Paste (white or red)
• 1 block Silken Tofu
• 2 tablespoons Wakame Seaweed
• 2 stalks Green Onions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Pour the 4 cups of Dashi (fish stock) into a large heavy-bottomed pot. Heat over medium-high heat until it just begins to simmer, about 5 to 7 minutes. Do not let it come to a rolling boil.
2. 2While the dashi is heating, place the 3 tablespoons of Miso Paste in a small bowl. Ladle about 1/2 cup of the warm dashi from the pot into the bowl with the miso paste. Stir with a whisk or fork until the miso paste is completely dissolved and smooth.
3. 3Carefully pour the dissolved miso paste mixture back into the pot with the remaining 3.5 cups of dashi. Stir gently to combine. It is important not to boil the soup after adding the miso, as this can affect its flavor and texture.
4. 4While the soup is warming, carefully cut the 1 block of Silken Tofu into small, bite-sized cubes, approximately 1.27 cm. Add the cubed tofu to the pot.
5. 5Add the 2 tablespoons of Wakame Seaweed directly to the soup. Stir gently and allow the seaweed to rehydrate in the warm soup for about 1 minute. It will soften and expand.
6. 6Wash and thinly slice the 2 stalks of Green Onions. Ladle the soup into bowls and garnish each serving with the sliced green onions. Serve immediately.

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