Wakame Miso Shiru

Ingredients

Instructions

1. 1

   Cut the firm tofu into 1.5 cm cubes. Thinly slice the spring onion. Place the dried wakame in a small bowl and cover with cold water to rehydrate while you start the soup; it will expand quickly in 3-5 minutes.

2. 2

   Pour the water into a small saucepan, add the kombu dashi powder, and bring it just to a gentle simmer over medium heat. Do not boil aggressively; a gentle heat keeps the broth clear and delicate.

3. 3

   Add the tofu cubes to the simmering broth and heat for about 1 minute, just until warmed through. Drain the wakame, squeeze it lightly, and add it to the pan. Simmer for 30 seconds more.

4. 4

   Turn the heat to low. Put the white miso paste in a ladle or small bowl, add a few spoonfuls of the hot broth, and stir until smooth, then return it to the saucepan. This prevents lumps and protects miso's aroma. Do not let the soup boil after adding miso.

5. 5

   Taste and adjust with a little more hot water only if you want a lighter soup. Ladle into 2 bowls, top with the sliced spring onion, and serve immediately while hot.

Nutrition per serving

Notes

• •If you only have red miso, use 20-25 g because it is usually saltier and stronger than white miso.
• •Silken tofu can be used for a softer texture, but handle it gently so it does not break apart.
• •For the best flavor, never boil miso soup after the miso is added.
• •Serve with steamed rice, pickles, or as part of a simple Japanese breakfast.

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