Gluten-Free Miso Soup with Tofu and Wakame

Instructions

1. 1In a small bowl, combine the 2 tablespoons of dried wakame seaweed with enough water to cover it and let it rehydrate for 5 minutes.
2. 2Pour the 4 cups of dashi (fish stock) into a medium saucepan and place it over medium heat, aiming for 175°C. Heat the dashi until it is steaming.
3. 3Reduce the heat under the saucepan to low, so the dashi is just warm, around 82°C. In a separate small bowl, add about 1/4 cup of the warm dashi from the saucepan and whisk in the 4 tablespoons of miso paste until it is completely smooth and no lumps remain.
4. 4Pour the smooth miso mixture back into the saucepan with the rest of the dashi. Stir gently to combine.
5. 5Drain the rehydrated 2 tablespoons of wakame seaweed and add it to the saucepan. Gently add the silken tofu, which you have cut into 2.54 cm cubes, to the soup.
6. 6Allow the soup to simmer very gently for 2-3 minutes. Do not let the soup come to a boil, as this can affect the flavor of the miso. The soup is ready when it is heated through and the tofu is warmed.
7. 7Chop the 2 stalks of green onions. Ladle the soup into bowls and garnish with the chopped green onions before serving immediately.

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