Japanese Miso Soup with Tofu and Seaweed

Ingredients

• 4 cups dashi stock
• 1 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

Method

1. 01
   In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat.
2. 02
   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. 03
   Add the cubed tofu to the simmering dashi stock and cook for 2-3 minutes.
4. 04
   Reduce the heat to low. Dissolve the miso paste in a small bowl with a ladleful of the hot dashi, stirring until smooth.
5. 05
   Add the dissolved miso back into the saucepan and stir gently. Do not let the soup boil once the miso is added.
6. 06
   Stir in the soaked wakame seaweed and allow it to heat through for another 1-2 minutes.
7. 07
   Remove the saucepan from the heat and serve the soup hot, garnished with sliced green onions.