Vegan Miso Soup with Wakame and Tofu

Ingredients

• 4 cups Water
• 2 tablespoons Dried Wakame Seaweed
• 1/2 block Firm Tofu
• 2 tablespoons Miso Paste
• 1 tablespoon Scallions

Instructions

1. 1Place the 2 tablespoons of Dried Wakame Seaweed in a small bowl and cover with warm water. Let it soak for 5 to 10 minutes, or until it has softened and expanded. Once rehydrated, drain the wakame well and set it aside.
2. 2Pour the 4 cups of Water into a medium saucepan. Place the saucepan on the stove over medium-high heat (350°F / 175°C) and bring the water to a gentle simmer. This should take about 5 to 7 minutes.
3. 3Once the water is simmering, reduce the heat to low. In a separate small bowl, scoop out about 1/2 cup of the hot water from the saucepan. Add the 2 tablespoons of Miso Paste to this bowl of hot water and whisk or stir until the miso paste is completely dissolved and smooth, with no lumps.
4. 4Carefully pour the smooth miso mixture from the small bowl back into the medium saucepan with the rest of the simmering water. Stir gently to combine. It is important not to let the soup boil after adding the miso, as this can affect its flavor and beneficial properties.
5. 5Add the drained, rehydrated 2 tablespoons of Dried Wakame Seaweed and the 1/2 block of Firm Tofu, cut into 1/2-inch cubes, to the saucepan. Stir gently to distribute them evenly in the soup. Let the soup heat through for 1 to 2 minutes, just until the tofu is warmed.
6. 6Ladle the hot soup into serving bowls. Garnish each bowl with the thinly sliced 1 tablespoon of Scallions. Serve immediately while hot.

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