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Ingredients
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Broth
Vegetables
Method
Preparing the Broth
- 1
Make Dashi Stock
In a pot, bring 4 cups of water to a boil. Add kombu (dried kelp) and bonito flakes to the boiling water to create dashi stock. Let it simmer for 5 minutes, then strain out the solids.
- 2
Mix Miso Paste
In a small bowl, take 3 tablespoons of miso paste and mix it with a few tablespoons of the hot dashi stock to create a smooth mixture. This helps dissolve the miso better.
- 3
Combine Ingredients
Add the miso mixture back into the pot of dashi stock along with 2 tablespoons of soy sauce. Stir well to combine.
Adding Vegetables
- 4
Prepare Tofu
Cut 1 cup of tofu into small cubes. Carefully add it to the broth in the pot.
- 5
Rehydrate Wakame
In a small bowl, soak 1 tablespoon of dried wakame seaweed in water for about 5 minutes until it expands. Drain and add it to the pot.
- 6
Add Green Onions
Chop 2 stalks of green onions (scallions) and sprinkle them into the soup just before serving.