Simple Miso Soup

Ingredients

• 3 cups water
• 1 teaspoon instant dashi stock (granules)
• 1-2 tablespoon miso (I like a mix of about 4 parts red to 1 part white)
• 2-3 tablespoons dried wakame seaweed (sea vegetable)
• 1/2 cup diced tofu (I like kinugoshi, silken tofu)
• 2-4 tablespoons very thinly sliced green onions

Directions

1. 1

   Place water and dashi granules in a small saucepan. Bring to a boil and stir until dashi is dissolved.

2. 2

   Add wakame and simmer until wakame is rehydrated (about 3-5 minutes).

3. 3

   Meanwhile, place tofu in 4 small bowls (preferably Japanese soup bowls that have lids).

4. 4

   When wakame is tender, remove soup from heat. Place miso into a small, shallow bowl or dish and add a small amount of broth. Blend into the miso. Repeat until miso mixture is somewhat runny and well mixed with the broth.

5. 5

   Add miso to soup and stir. Return to heat briefly just until very hot (do not boil miso).

6. 6

   Pour over tofu in bowls, garnish with green onion, cover and serve immediately. Miso soup should be served very hot.