Miso Soup with Tofu and Wakame (Gluten-Free)

Ingredients

• 4 cups Dashi (fish stock)
• 4 tbsp Miso Paste (Awase)
• 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.
2. 2Pour the 4 cups Dashi (fish stock) into a large heavy-bottomed pot. Heat the dashi over medium heat, aiming for 350°F (175°C).
3. 3While the dashi heats, prepare the 1 block Firm Tofu by cutting it into 1/2-inch cubes. Drain the rehydrated wakame.
4. 4Once the dashi is hot, reduce the heat to low, so it is barely simmering at 180°F (82°C). In a separate small bowl, take about 1/2 cup of the warm dashi from the pot and whisk in the 4 tbsp Miso Paste (Awase) until it is completely smooth and dissolved. This prevents clumps.
5. 5Pour the dissolved miso mixture back into the large heavy-bottomed pot with the rest of the dashi. Add the cubed 1 block Firm Tofu and the drained, rehydrated 2 tbsp Dried Wakame Seaweed to the pot.
6. 6Gently simmer the soup for 2 to 3 minutes. Do not let it boil, as boiling can affect the flavor of the miso. The soup is ready when the tofu is heated through and the wakame is tender.
7. 7Finely chop the 2 stalks Green Onions. Ladle the hot miso soup into bowls and garnish each serving with the chopped green onions before serving immediately.

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