Miso Soup with Tofu and Wakame

Ingredients

• 4 cups Dashi stock
• 4 tbsp Miso paste
• 1 block Firm tofu, cubed
• 2 tbsp Dried wakame seaweed
• 2 tbsp Green onions, thinly sliced

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

Instructions

1. 1Place the 2 tbsp dried wakame seaweed in a small bowl and cover with warm water. Let it soak for 5-10 minutes, or until it has softened and expanded. Once rehydrated, drain the wakame well.
2. 2Pour the 4 cups dashi stock into a medium saucepan. Place the saucepan over medium-high heat and bring the stock to a gentle simmer, which is when small bubbles appear around the edges of the pan. This should take about 5-7 minutes.
3. 3Reduce the heat under the saucepan to low. Add the 4 tbsp miso paste to the warm dashi stock. Whisk gently until the miso paste is completely dissolved into the stock. Do not let the soup boil after adding the miso.
4. 4Carefully add the cubed firm tofu and the drained, rehydrated wakame seaweed to the saucepan. Stir gently to combine.
5. 5Allow the soup to heat through on low heat for 2-3 minutes. The tofu and wakame should be warm, but the soup must not reach a rolling boil. You will see gentle steam rising when it is ready.
6. 6Ladle the miso soup into four bowls. Garnish each bowl with the thinly sliced 2 tbsp green onions just before serving.

Related Guides