Miso Soup with Tofu and Seaweed

Ingredients

• 4 cups Dashi stock
• 3 tablespoons Miso paste
• 1 block Silken tofu
• 2 tablespoons Dried wakame seaweed
• 2 stalks Green onions

Instructions

1. 1Pour the 4 cups of Dashi stock into a medium-sized heavy-bottomed pot. Heat the stock over medium-high heat until it reaches a gentle simmer, about 200°F (93°C).
2. 2While the dashi heats, place 3 tablespoons of Miso paste into a small bowl. Ladle about 1/2 cup of the hot dashi stock from the pot into the bowl with the miso paste. Whisk these together until the miso paste is completely dissolved and the mixture is smooth. This step is important to prevent lumps of miso in your soup.
3. 3Pour the smooth miso mixture from the small bowl back into the pot with the remaining 4 cups of Dashi stock. Stir gently to combine everything evenly.
4. 4Carefully add the block of Silken tofu, cut into 1-inch cubes, and the 2 tablespoons of Dried wakame seaweed to the pot. Stir gently to distribute them in the soup.
5. 5Continue to heat the soup gently over medium-low heat for 1 to 2 minutes, just until everything is warmed through. Do not allow the soup to boil, as this can change the delicate flavor of the miso. The soup is ready when the tofu is heated through and the wakame is tender.
6. 6Thinly slice the 2 stalks of Green onions. Ladle the miso soup into bowls and garnish each serving with the sliced green onions. Serve immediately.

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