Keto Miso Soup with Tofu and Seaweed

Ingredients

• 4 cups Dashi stock
• 2 tablespoons Miso paste
• 1 block Firm tofu
• 2 sheets Dried seaweed
• 2 tablespoons Green onions

Instructions

1. 1Place a medium saucepan on the stove over medium heat. Add the 4 cups of Dashi stock to the saucepan. Heat the stock until it is hot but not boiling, approximately 5 to 7 minutes. You will see steam rising, but there should be no large bubbles.
2. 2While the stock is heating, prepare the miso. Measure 2 tablespoons of Miso paste into a small bowl. Add about 1/4 cup of the warm Dashi stock from the saucepan to the bowl. Whisk the miso paste and stock together until the mixture is completely smooth and there are no lumps.
3. 3Carefully pour the smooth miso mixture from the bowl back into the saucepan with the remaining Dashi stock. Stir gently to combine everything evenly.
4. 4Cut the 1 block of Firm tofu into 1/2-inch cubes. Add the diced tofu to the saucepan. Take the 2 sheets of Dried seaweed and crumble them into the soup.
5. 5Allow the soup to simmer gently for 2 to 3 minutes. This will heat the tofu through and soften the seaweed. The soup should be warm, but do not let it boil.
6. 6Slice the 2 tablespoons of Green onions thinly. Ladle the hot soup into bowls. Sprinkle the sliced green onions over the top of each bowl before serving immediately.

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