Miso Soup with Tofu and Seaweed (味噌汁)

Ingredients

• 4 tablespoons miso paste
• 14 ounces silken tofu
• 4 cups dashi stock
• 1 tablespoon dried wakame seaweed
• 2 stalks green onions
• as needed water
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil

Instructions

1. 1

   In a medium saucepan, bring 4 cups of dashi stock to a gentle simmer over medium heat.

2. 2

   While the dashi is heating, prepare the wakame. Soak 1 tablespoon of dried wakame seaweed in warm water for about 10 minutes until it expands and softens. Drain and set aside.

3. 3

   Cut the silken tofu into 1-inch cubes and set aside.

4. 4

   Once the dashi is simmering, lower the heat to low and add the miso paste. Whisk gently to dissolve the miso completely, ensuring it does not boil to preserve its flavor.

5. 5

   Add the soaked wakame and tofu cubes to the pot. Allow to heat through for about 3-5 minutes, being careful not to boil.

6. 6

   Finely chop the green onions and add them to the soup. Stir gently to combine.

7. 7

   For additional flavor, stir in 1 teaspoon of soy sauce and 1 teaspoon of sesame oil.

8. 8

   Remove from heat and serve hot in bowls. Enjoy your comforting miso soup!