Japanese Miso Soup with Tofu and Seaweed

Ingredients

• 4 cups dashi stock
• 1/4 cup miso paste
• 1 block silken tofu cut into small cubes
• 2 tablespoons dried wakame seaweed soaked in water for 5 minutes
• 2 tablespoons green onions thinly sliced

Instructions

1. 1 In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat.
2. 2 Meanwhile, soak the dried wakame seaweed in a bowl of water for about 5 minutes until it expands and softens. Drain and set aside.
3. 3 Add the cubed tofu to the simmering dashi stock and cook for 2-3 minutes.
4. 4 Reduce the heat to low. Dissolve the miso paste in a small bowl with a ladleful of the hot dashi, stirring until smooth.
5. 5 Add the dissolved miso back into the saucepan and stir gently. Do not let the soup boil once the miso is added.
6. 6 Stir in the soaked wakame seaweed and allow it to heat through for another 1-2 minutes.
7. 7 Remove the saucepan from the heat and serve the soup hot, garnished with sliced green onions.