Miso Soup (Tofu) 味噌湯（豆腐）

A comforting and classic Japanese soup made with dashi broth, dissolved miso paste, soft tofu cubes, and rehydrated wakame seaweed, often garnished with green onions.

Nutrition (per serving)

Ingredients

• 2 cups (480ml) Dashi stock
• 3 tablespoons White miso paste (shiro miso)
• 150g Silken tofu, cut into 1.5cm cubes
• 2g Dried wakame seaweed
• 1 tablespoon Chopped green onions, for garnish

Steps

1. Rehydrate wakame. Place dried wakame in a small bowl and cover with warm water for 5 minutes. Drain well and gently squeeze out excess water.
2. Prepare tofu. While wakame rehydrates, cut the silken tofu into 1.5 cm cubes.
3. Heat dashi. Pour dashi stock into a medium saucepan and heat over medium heat until it just begins to simmer. Do not boil vigorously.
4. Dissolve miso. Remove a small amount of warm dashi broth (about 2-3 tablespoons) into a separate small bowl. Add the white miso paste to this bowl and whisk until completely dissolved.
5. Combine. Pour the dissolved miso paste back into the saucepan with the dashi broth. Add the prepared silken tofu and rehydrated wakame seaweed. Cook for 1-2 minutes over low heat, ensuring the soup doesn't boil, as boiling can degrade the flavor and nutrients of miso.
6. Serve. Ladle the miso soup into bowls and garnish with chopped green onions before serving immediately.

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