Vegan Miso Soup with Wakame and Tofu

Ingredients

• 4 cups Water
• 2 tablespoons Wakame Seaweed
• 3 tablespoons Miso Paste
• 1/2 block Silken Tofu
• 2 stalks Green Onions

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

Instructions

1. 1Place the 2 tablespoons of Wakame Seaweed in a small bowl and cover with 1 cup of the Water. Let it soak for 5 minutes until it has softened.
2. 2Pour the remaining 3 cups of Water into a medium-sized pot. Place the pot on the stove over medium-high heat, aiming for 204.4°C (200°C). Heat the water until it just begins to simmer, which you will see as small bubbles rising from the bottom of the pot.
3. 3Reduce the heat under the pot to low, so the water is barely bubbling. In a separate small bowl, scoop out about 1/2 cup of the hot water from the pot. Add the 3 tablespoons of Miso Paste to this small bowl of hot water and stir until the miso paste is completely dissolved into a smooth liquid. Pour this dissolved miso mixture back into the pot. Stir gently. It is important not to let the soup boil after adding the miso, as this can affect its flavor and beneficial properties.
4. 4Add the soaked and softened 2 tablespoons of Wakame Seaweed to the pot. Also, carefully add the 1/2 block of Silken Tofu, which should be cut into 2.54 cm cubes. Stir gently to combine everything.
5. 5Allow the soup to heat through on low heat for 2-3 minutes, just until the tofu is warmed. You will see the tofu pieces gently floating and the wakame distributed throughout the broth.
6. 6Wash and thinly slice the 2 stalks of Green Onions. Ladle the soup into bowls. Garnish each bowl with the sliced green onions before serving immediately.

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