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Ingredients
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Base Ingredients
Add-ins
Seasoning
Method
Preparation
- 1
Prepare the Wakame
In a small bowl, soak the dried wakame seaweed in warm water for about 10 minutes until it expands. Drain and set aside.
- 2
Prepare the Tofu
Cut the soft tofu into small cubes (about 1-inch pieces) and set aside.
- 3
Chop the Green Onion
Thinly slice the green onions, separating the white parts from the green tops.
Cooking
- 4
Combine the Base Ingredients
In a medium pot, bring 4 cups of water to a gentle boil. Stir in 1 tablespoon of dashi powder and mix until dissolved.
- 5
Add Miso Paste
Reduce the heat to low. In a small bowl, mix the 3 tablespoons of miso paste with a ladleful of the hot dashi stock until smooth. Then, stir this mixture back into the pot. Do not let it boil once the miso is added.
- 6
Add Tofu and Wakame
Gently add the cubed tofu and soaked wakame to the pot. Allow to heat through for about 2-3 minutes.
- 7
Season the Soup
Stir in 1 tablespoon of soy sauce for added flavor. Taste and adjust seasoning if necessary.
- 8
Add Green Onions
Just before serving, add the chopped white parts of the green onions to the soup. Stir gently.
Serving
- 9
Serve the Soup
Ladle the miso soup into bowls and garnish with the green tops of the green onions. Serve immediately while hot.
