Miso Soup with Tofu and Wakame

Ingredients

• 4 cups Dashi stock (fish-based or kombu for vegetarian)
• 4 tablespoons Miso paste (white or red)
• 1 block Silken tofu
• 2 tablespoons Dried wakame seaweed
• 2 tablespoons Green onions, sliced

Instructions

1. 1Place the 2 tablespoons of dried wakame seaweed in a small bowl and cover with cool water. Let it sit for 5 minutes to rehydrate, then drain any excess water.
2. 2Pour the 4 cups of dashi stock into a medium saucepan. Place the saucepan over medium heat and warm the stock until it is steaming but not boiling. This should take about 3-5 minutes.
3. 3Reduce the heat under the saucepan to low. Ladle about 1/2 cup of the hot dashi stock into a small bowl. Add the 4 tablespoons of miso paste to this bowl and whisk until the miso paste is completely dissolved and smooth. Pour this miso mixture back into the saucepan with the rest of the dashi stock and stir gently. Do not let the soup boil after adding the miso, as this can affect its flavor and texture.
4. 4Carefully cut the 1 block of silken tofu into 1/2-inch cubes. Gently add the tofu cubes to the saucepan with the warm miso broth.
5. 5Add the rehydrated 2 tablespoons of wakame seaweed to the saucepan. Stir gently to combine everything.
6. 6Ladle the soup into serving bowls. Garnish each bowl with the 2 tablespoons of sliced green onions. Serve immediately.

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