Vegan Miso Soup with Tofu and Wakame

Ingredients

• 4 cups Water
• 0.25 cup Dried Wakame Seaweed
• 2 tablespoons Miso Paste (white or awase)
• 0.5 cup Silken Tofu
• 2 tablespoons Green Onions (chopped)

Instructions

1. 1Place the 0.25 cup Dried Wakame Seaweed in a small bowl and cover with water. Let it soak for 5 minutes, then drain the water completely.
2. 2Pour the 4 cups Water into a medium-sized pot. Place the pot over medium-high heat and bring the water to a simmer, which is when small bubbles start to rise from the bottom of the pot. This should take about 5-7 minutes.
3. 3Reduce the heat under the pot to low. Ladle about 1/2 cup of the warm water from the pot into a small bowl. Add the 2 tablespoons Miso Paste to this bowl and stir until it is completely dissolved and smooth. This prevents clumps.
4. 4Pour the dissolved miso paste mixture back into the pot with the rest of the warm water. Add the soaked and drained 0.25 cup Dried Wakame Seaweed to the pot.
5. 5Carefully add the 0.5 cup Silken Tofu, which has been cut into small cubes, to the pot. Stir very gently to combine.
6. 6Continue to heat the soup on low heat for 2-3 minutes, just until the tofu is warmed through. Do not let the soup boil after adding the miso paste, as this can affect its flavor and aroma. The soup is ready when it is steaming and the tofu is soft.
7. 7Ladle the soup into bowls. Garnish with the 2 tablespoons Green Onions (chopped) and serve immediately.

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