Ingredients:

  • 4 cups dashi stock (1 liter)
  • 3 tablespoons miso paste (45 grams)
  • 1 cup firm tofu, cubed (250 grams)
  • 1 cup wakame seaweed (20 grams dried)
  • 4 green onions, sliced
  • 1 cup mushrooms, sliced (optional, such as shiitake or enoki)

Instructions:

  1. In a large pot, bring the dashi stock to a gentle simmer over medium heat.
  2. In a small bowl, soak the dried wakame in water for 5 minutes. Drain and set aside.
  3. In a small bowl, combine the miso paste with a ladle of the hot dashi. Whisk until smooth and well-combined.
  4. Add the cubed tofu, rehydrated wakame, and any optional ingredients like mushrooms to the pot of simmering dashi.
  5. Pour the miso mixture back into the pot. Stir gently to combine, being careful not to boil.
  6. Remove from heat, add sliced green onions, and stir to combine. Taste and adjust seasoning if necessary.