Vegetarian Japanese Miso Soup with Tofu and Wakame

Ingredients

• 3 cups Dashi stock (kombu-based, vegetarian)
• 3 tablespoons White miso paste
• 6 oz Silken tofu
• 1 tablespoon Dried wakame seaweed
• 2 Scallions
• 1 teaspoon Soy sauce(optional)

Instructions

1. 1

   Soak the dried wakame in warm water for 5 minutes until rehydrated, then drain and set aside.

2. 2

   Bring the dashi stock to a gentle simmer in a medium pot over medium heat.

3. 3

   Cut the silken tofu into small 1/2-inch cubes and thinly slice the scallions.

4. 4

   Add the tofu cubes and rehydrated wakame to the simmering dashi and cook for 2 minutes.

5. 5

   Ladle a small amount of hot broth into a bowl with the miso paste, whisk until smooth, then stir the dissolved miso back into the pot. Do not boil after adding miso.

6. 6

   Stir in soy sauce if using, ladle into bowls, top with sliced scallions, and serve immediately.