Miso Soup with Tofu and Wakame

Ingredients

• 4 cups Dashi Stock (Vegetable or Kombu)
• 2 tablespoons Miso Paste (Red or White)
• 1/2 cup Firm Tofu, cubed
• 2 tablespoons Dried Wakame Seaweed
• 2 tablespoons Green Onions, thinly sliced

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

Instructions

1. 1Place the 2 tablespoons of Dried Wakame Seaweed in a small bowl and cover with water. Let it soak for 5 to 10 minutes, or until it has softened and expanded. Once rehydrated, drain the wakame very well.
2. 2Pour the 4 cups of Dashi Stock into a medium saucepan. Place the saucepan over medium heat and bring the stock to a gentle simmer, about 82°C.
3. 3While the dashi heats, place the 2 tablespoons of Miso Paste in a separate small bowl. Ladle about 1/4 cup of the warm dashi stock from the saucepan into the bowl with the miso paste. Whisk these together until the miso paste is completely dissolved and smooth. This step is important to prevent lumps of miso in your soup.
4. 4Turn the heat under the saucepan to low. Pour the smooth miso mixture from the bowl into the saucepan with the rest of the dashi stock. Stir gently to combine. Do not let the soup boil after adding the miso, as this can affect its flavor and aroma.
5. 5Add the 1/2 cup of Firm Tofu, cut into cubes, and the drained 2 tablespoons of rehydrated Wakame Seaweed to the saucepan.
6. 6Allow the soup to heat through gently on low heat for a few minutes, about 2 to 3 minutes, until the tofu is warm. The soup should be steaming but not bubbling.
7. 7Ladle the miso soup into bowls. Garnish each serving with the 2 tablespoons of thinly sliced Green Onions and serve immediately.

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