Miso Soup with Tofu and Wakame

A light Japanese soup made with savory dashi, tender tofu, wakame, scallions, and gently dissolved miso.

Prep: 10 min · Cook: 10 min · Yield: 4 · Method: Stovetop

Ingredients

• 4 cups water
• 4 cups dashi
• 0.333 cup white or yellow miso paste
• 8 ounces soft tofu
• 1 tablespoon dried wakame
• 3 scallions scallions

Cooking instructions

1. Combine the water and dashi in a medium saucepan. Bring to a gentle simmer over medium heat; do not boil vigorously. (about 8 min) — Gentle simmer
2. While the broth heats, place the dried wakame in a small bowl, cover with cold water, and soak for 5 minutes. Drain and squeeze out excess water. Cut the tofu into 1/2-inch cubes and thinly slice the scallions. (about 5 min)
3. Add the wakame and tofu to the simmering broth. Reduce the heat to low and warm gently for 2 minutes, until the tofu is heated through and the wakame is tender. (about 2 min) — Low heat
4. Place the miso paste in a bowl. Ladle in about 1/2 cup of the hot broth and whisk until smooth. Stir the mixture back into the saucepan with the heat on low. Do not boil after adding the miso. (about 2 min) — Low heat
5. Remove from the heat, stir in the scallions, and taste. Serve immediately in bowls. (about 1 min)