Miso Soup with Tofu and Seaweed

Ingredients

• 4 cups Dashi broth
• 4 tbsp Miso paste
• 1 block Firm tofu
• 2 tbsp Dried wakame seaweed
• 2 stalks Green onions

Instructions

1. 1Place the 2 tbsp dried wakame seaweed in a small bowl and cover with warm water. Let it soak for 5 minutes until it becomes soft and rehydrated. Once rehydrated, drain the seaweed well.
2. 2Cut the 1 block firm tofu into small, bite-sized cubes, about 1/2 inch in size.
3. 3Pour the 4 cups dashi broth into a medium-sized pot. Place the pot over medium heat and warm the broth until it is steaming but not boiling. The ideal temperature is around 160°F (71°C).
4. 4While the broth is warming, scoop about 1/2 cup of the warm dashi broth from the pot into a small bowl. Add the 4 tbsp miso paste to this bowl and stir until the miso paste is completely dissolved and smooth.
5. 5Pour the dissolved miso mixture back into the pot with the rest of the dashi broth. Add the cubed 1 block firm tofu and the drained 2 tbsp rehydrated wakame seaweed to the pot.
6. 6Gently stir the contents of the pot to combine everything. Let the soup simmer for 2 to 3 minutes, just long enough for the tofu and seaweed to heat through. Do not let it boil.
7. 7Thinly slice the 2 stalks of green onions.
8. 8Ladle the miso soup into bowls. Garnish each serving with the sliced 2 stalks of green onions before serving.

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