Classic miso soup

• 950 ml dashi (Japanese soup stock)
• 45–60 ml miso paste (red or white)
• 120 ml silken tofu, cut into small cubes
• 15 ml dried wakame seaweed
• 1 green onion, thinly sliced (optional garnish)

1. In a small bowl, soak the dried wakame in water for about 5 minutes until rehydrated, then drain.
2. In a medium saucepan, bring the dashi to a simmer over medium heat.
3. Add the tofu and the rehydrated wakame to the saucepan and simmer for 1-2 minutes until heated through.
4. Place the miso paste into a small strainer or bowl. Ladle about 1/2 cup of the warm dashi into the miso and whisk or stir until the paste is completely dissolved and smooth.
5. Turn off the heat and pour the dissolved miso mixture back into the saucepan. Stir gently to combine. Do not let the soup boil once the miso is added, as it destroys the flavor and nutritional benefits.
6. Pour into bowls and garnish with sliced green onions if desired.

Serve hot in a small ceramic bowl as an appetizer or side dish. It pairs perfectly with steamed white rice, sashimi, or grilled fish.