Classic Miso Soup with Tofu and Wakame

1.Place the water and dashi granules in a large microwave-safe bowl or glass measuring jug. Stir briefly to combine.

2.Heat the dashi mixture in the microwave on high for 3 to 4 minutes, or until the liquid is steaming and near boiling.

3.Carefully remove the bowl from the microwave. Add the dried wakame seaweed and the cubed silken tofu to the hot liquid, letting them sit for 1 minute to rehydrate the seaweed and warm the tofu.

4.In a small separate bowl, take about 2 tablespoons of the hot dashi and mix it with the miso paste, stirring until the paste is completely smooth and liquid.

5.Pour the dissolved miso mixture back into the main bowl and stir gently to combine. Do not boil the soup after adding the miso to preserve its delicate flavor and nutrients.

6.Garnish with thinly sliced green onions and serve immediately while hot.