Keto Miso Soup with Tofu and Seaweed

Ingredients

• 6 cups Water
• 1 tablespoon Dashi Powder (Gluten-Free)
• 3 tablespoons Miso Paste
• 1 block Silken Tofu
• 1/4 cup Dried Seaweed (Wakame)
• 2 stalks Green Onions

Instructions

1. 1Start by pouring the 6 cups of water into a large heavy-bottomed pot.
2. 2Place the large heavy-bottomed pot over medium-high heat. Heat the 6 cups of water for 5 to 7 minutes, until small bubbles begin to form around the edges of the pot and steam rises from the surface. The water should be just below boiling (approximately 200-210°F or 93-99°C).
3. 3Add the 1 tablespoon of dashi powder to the simmering water and stir continuously for about 30 seconds, until the powder is completely dissolved and the liquid is clear.
4. 4Reduce the heat under the pot to low. In a small separate bowl, combine the 3 tablespoons of miso paste with 1/2 cup of the warm dashi water from the pot, whisking with a fork or small whisk until the miso paste is completely smooth and lump-free. Pour this smooth miso mixture back into the pot and stir gently to combine. Maintain the low heat, keeping the soup at a gentle simmer (approximately 175-200°F or 80-93°C).
5. 5Carefully cut the 1 block of silken tofu into 1/2-inch cubes. Gently add the cut 1 block of silken tofu cubes and the 1/4 cup of dried seaweed (wakame) to the pot, distributing them evenly.
6. 6Continue to simmer the soup gently over low heat (approximately 175-200°F or 80-93°C) for 5 minutes, making sure the soup does not come to a boil. The soup is ready when the 1 block of silken tofu cubes are warm throughout and the 1/4 cup of dried seaweed has fully expanded and softened.
7. 7While the soup simmers, thinly slice the 2 stalks of green onions. Ladle the finished soup into individual serving bowls and immediately garnish each bowl with the sliced 2 stalks of green onions before serving.

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