Miso Soup

• 4 cup dashi stock (or water)
• 4 tbsp white or red miso paste
• 8 oz silken tofu (cubed)
• 1 tbsp dried wakame seaweed (rehydrated)
• 3 green onions (thinly sliced)

How to Make It

1. 1

   Bring dashi to a gentle simmer over medium heat. Do not boil.

2. 2

   Place miso paste in a ladle and lower into the dashi. Dissolve with a spoon, letting it mix into the soup gradually.

3. 3

   Add tofu and rehydrated wakame. Heat gently 1-2 minutes.

4. 4

   Never boil miso soup — it kills the beneficial cultures and dulls the flavor.

5. 5

   Ladle into bowls and garnish with green onions. Serve immediately.