Speedy Miso Soup with Tofu and Wakame

1.In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat. Do not boil.

2.While the dashi is heating, rehydrate the dried wakame seaweed by placing it in a small bowl and covering it with warm water for 5 minutes. It will expand significantly. Drain well and gently squeeze out excess water.

3.Add the rehydrated wakame and cubed silken tofu to the simmering dashi. Cook for 2-3 minutes, allowing the tofu to heat through.

4.Remove the saucepan from the heat. In a small bowl, scoop out a ladleful of the hot dashi and whisk it with the miso paste until smooth. This prevents the miso from clumping in the soup.

5.Stir the dissolved miso mixture back into the saucepan with the dashi, wakame, and tofu. Taste and adjust miso paste if desired. Do not boil the soup after adding miso, as it can diminish its flavor and beneficial properties.

6.Ladle the hot miso soup into individual bowls. Garnish with thinly sliced spring onions and serve immediately.