Miso Soup with Seaweed

Ingredients:

• 4 cups (960ml) dashi stock
• 3 tablespoons (45g) white miso paste
• 1/2 cup (100g) silken tofu, cut into small cubes
• 2 tablespoons (4g) dried wakame seaweed
• 2 green onions (scallions), thinly sliced
• 1 tablespoon (15ml) soy sauce
• 1 teaspoon (5ml) mirin (optional)
• 1/4 teaspoon (1g) grated fresh ginger (optional)

Instructions:

1. In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat.
2. In a small bowl, combine the miso paste with a few tablespoons of the hot dashi stock. Whisk until the miso is fully dissolved and smooth.
3. Add the dissolved miso back into the saucepan. Stir gently to combine, keeping the heat low to avoid boiling.
4. Add the tofu cubes and dried wakame seaweed to the pot. Allow the seaweed to rehydrate and the tofu to heat through for about 3-4 minutes.
5. Add the soy sauce, and if using, the mirin and grated ginger. Stir to incorporate.
6. Turn off the heat, add the sliced green onions, and let the soup sit for a minute to allow the flavors to meld.
7. Serve the miso soup hot in bowls, making sure to distribute the tofu and seaweed evenly.

Notes:

Miso soup is best enjoyed fresh, as reheating can alter the flavor of the miso. If you don't have dashi stock, you can use a combination of water and instant dashi granules as a substitute. Adjust the amount of miso paste according to your taste preference for a stronger or milder flavor. Serve as a starter or alongside a traditional Japanese meal.