Miso Tofu Seaweed Soup

Ingredients

• 3 cups Vegetable broth (or dashi)
• 2 tbsp White miso paste
• 1/2 block (about 200 g) Firm tofu
• 1 tbsp Dried wakame seaweed
• 2 tbsp, sliced Scallions
• 1 tsp Soy sauce (optional, to taste)(optional)

Instructions

1. 1

   Prep (about 5 minutes): Cut tofu into bite-size cubes and thinly slice scallions. If using dried wakame, rinse briefly and squeeze out excess water.

2. 2

   Heat broth (about 5 minutes): Pour broth into a pot and bring to a gentle simmer.

3. 3

   Dissolve miso off-heat (about 1 minute): Turn off the heat. Scoop out a few spoonfuls of hot broth into a bowl, whisk in the miso until smooth, then pour it back into the pot.

4. 4

   Add tofu and seaweed (about 4 minutes): Add tofu and wakame. Return to a gentle simmer and warm just until heated through (do not boil).

5. 5

   Serve (about 0 minutes): Ladle into bowls and top with scallions. Add a small splash of soy sauce only if needed.