Miso Soup with Tofu and Seaweed

• 4 cups dashi stock
• 3 tbsp white miso paste
• 200 g silken tofu, cubed
• 1 tbsp dried wakame seaweed
• 1 scallion, finely chopped

Instructions

1. 1

   Gather and prepare all ingredients as specified in the ingredient list.

2. 2

   Rehydrate wakame in water for 10 minutes.

3. 3

   Drain.

4. 4

   Bring dashi stock to a simmer.

5. 5

   Add cubed tofu and wakame.

6. 6

   Turn off heat.

7. 7

   Dissolve miso paste in a ladle of hot broth, then return to the pot.

8. 8

   Do not boil miso.

9. 9

   Garnish with chopped scallions and serve hot.