Classic Miso Soup

1.If using dried wakame, soak it in cold water for 5 minutes until rehydrated, then drain and set aside.

2.In a medium pot, bring the dashi broth to a gentle simmer over medium heat.

3.Reduce the heat to low and add the cubed tofu to the broth, warming gently for 2-3 minutes. Avoid boiling to preserve tofu texture.

4.Place the miso paste in a small bowl and ladle about 1/2 cup of the hot dashi broth into it. Whisk until the miso paste is fully dissolved and smooth.

5.Slowly stir the dissolved miso back into the pot with the broth and tofu. Keep the heat low and do not boil the soup after adding miso to maintain its flavor and beneficial properties.

6.Add the rehydrated wakame seaweed to the pot and stir gently to combine. Warm through for another minute.

7.Taste the soup and add soy sauce or toasted sesame oil if desired for extra depth of flavor.

8.Ladle the miso soup into bowls and garnish each with sliced green onions. Serve immediately.