Miso Soup with Tofu and Seaweed

Ingredients

• 4 cups Dashi stock
• 4 tbsp Miso paste
• 1 block Silken tofu
• 2 tbsp Wakame seaweed
• 2 tbsp Green onions

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

Instructions

1. 1Pour the 4 cups of Dashi stock into a medium-sized pot and place it over medium-high heat. Bring the stock to a simmer, which is when small bubbles start to rise from the bottom of the pot and break the surface. This should take about 5-7 minutes.
2. 2Reduce the heat to low. While the stock is heating, measure about 1/4 cup of the warm dashi stock into a small bowl. Add the 4 tablespoons of Miso paste to this bowl and stir with a whisk or fork until the miso paste is completely dissolved and smooth. Pour this miso mixture back into the pot with the rest of the dashi stock. Do not let the soup boil after adding the miso, as this can change the flavor and texture.
3. 3Carefully cut the 1 block of Silken tofu into 1.27 cm cubes. Gently add these tofu cubes to the pot.
4. 4Add the 2 tablespoons of Wakame seaweed to the pot. Let the soup simmer gently on low heat for 1 minute, or until the wakame seaweed is softened and plump. The soup should be steaming gently, but not bubbling.
5. 5Turn off the heat. Ladle the miso soup into bowls. Garnish each serving with the 2 tablespoons of chopped Green onions before serving immediately.

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