Gluten-Free Miso Soup with Tofu and Seaweed

Ingredients

• 4 cups Dashi Stock
• 3 tbsp Rice Miso Paste
• 1 block Firm Tofu
• 1/4 cup Wakame Seaweed
• 2 stalks Green Onions

Instructions

1. 1First, prepare the tofu and wakame seaweed: Carefully cut the 1 block of firm tofu into 1/2-inch (1.25 cm) cubes. Place the 1/4 cup of wakame seaweed in a small bowl and cover it with cool water; let it soak for 5 minutes until it is soft and rehydrated, then drain it thoroughly.
2. 2Pour the 4 cups of dashi stock into a large pot (e.g., a 4-quart / 4-liter pot). Place the pot over medium-high heat (around 350°F / 175°C) and bring the stock to a gentle simmer, where you will see small bubbles forming around the edges of the pot and a light steam rising from the surface.
3. 3Reduce the heat under the pot to low (around 175°F / 80°C). In a separate small bowl, scoop out the 3 tablespoons of rice miso paste. Carefully ladle about 1/4 cup (60 ml) of the hot dashi stock from the pot into the bowl with the miso paste, then stir the mixture with a spoon or whisk until the miso paste is completely smooth and there are no lumps.
4. 4Pour the smooth miso mixture from the small bowl into the large pot with the dashi stock and stir gently to combine. Immediately add the cubed 1 block of firm tofu and the drained 1/4 cup of rehydrated wakame seaweed to the pot. Continue to heat the soup on low for 2-3 minutes, ensuring it remains hot but does not boil after the miso is added.
5. 5While the soup is heating, thinly slice the 2 stalks of green onions. Ladle the hot soup into individual serving bowls, then garnish each bowl with a portion of the sliced 2 stalks of green onions and serve immediately.

Substitutions

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