Miso Soup (Tofu)

Ingredients

Instructions

1. 1

   Rehydrate wakame. Place dried wakame in a small bowl and cover with warm water for 5 minutes. Drain well and gently squeeze out excess water.

2. 2

   Prepare tofu. While wakame rehydrates, cut the silken tofu into 1.5 cm cubes.

3. 3

   Heat dashi. Pour dashi stock into a medium saucepan and heat over medium heat until it just begins to simmer. Do not boil vigorously.

4. 4

   Dissolve miso. Remove a small amount of warm dashi broth (about 2-3 tablespoons) into a separate small bowl. Add the white miso paste to this bowl and whisk until completely dissolved.

5. 5

   Combine. Pour the dissolved miso paste back into the saucepan with the dashi broth. Add the prepared silken tofu and rehydrated wakame seaweed. Cook for 1-2 minutes over low heat, ensuring the soup doesn't boil, as boiling can degrade the flavor and nutrients of miso.

6. 6

   Serve. Ladle the miso soup into bowls and garnish with chopped green onions before serving immediately.