Traditional Miso Soup with Tofu & Wakame

Ingredients

• 4 cups dashi stock (or 4 cups water + 1 tsp dashi powder)
• 3 tbsp white or red miso paste
• 1/2 block firm tofu, cubed
• 2 tbsp dried wakame seaweed
• 2 scallions, thinly sliced

Instructions

1. 1

   Soak wakame in cold water for 5 minutes, then drain and squeeze out excess water.

2. 2

   Bring dashi stock to a gentle simmer over medium heat.

3. 3

   Add tofu and wakame. Heat through for 1–2 minutes.

4. 4

   Remove pot from heat (do not boil miso — it kills the probiotic cultures and dulls the flavor).

5. 5

   In a small bowl, dissolve miso paste in a ladleful of the hot stock. Pour back into the pot and stir.

6. 6

   Ladle into bowls and garnish with scallions. Serve immediately.