Japanese Miso Soup with Wakame and Tofu

Ingredients

• 4 cups dashi stock
• 3 tablespoons miso paste
• 1/2 cup tofu cut into small cubes
• 2 tablespoons dried wakame
• 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 Add the dried wakame to the dashi stock and allow it to rehydrate for about 3-5 minutes.
3. 3 Reduce the heat to low and add the tofu cubes, heating them gently in the broth.
4. 4 In a small bowl, dissolve the miso paste by mixing it with a ladle of hot dashi until smooth.
5. 5 Add the dissolved miso back into the saucepan, stirring gently to combine without boiling.
6. 6 Once the miso is fully incorporated, remove the soup from heat immediately to prevent the miso from losing its flavor.
7. 7 Serve the miso soup hot, garnishing each bowl with a sprinkle of sliced green onions.