Miso Soup with Tofu and Wakame

Ingredients

• 15g (0.5 oz) dried wakame seaweed
• 1 liter (4 cups) water
• 15g (2 tbsp) dashi granules
• 150g (5.3 oz) silken or firm tofu, cubed into 1 cm (0.5 inch) pieces
• 3 tablespoons (45g) miso paste
• 2 green onions, thinly sliced
• Optional: a dash of soy sauce for additional flavor

Instructions

Step 1: Rehydrate the Wakame

In a small bowl, immerse the dried wakame in a little cold water and let it soak for about 5 minutes, until it expands and becomes tender. Drain the excess water and set aside.

Step 2: Prepare the Dashi Broth

In a medium saucepan, combine 1 liter (4 cups) of water and 15g (2 tbsp) of dashi granules. Bring to a gentle simmer over medium heat, stirring to dissolve the granules fully, about 5 minutes.

Step 3: Add Tofu and Wakame

Gently add the cubed tofu and rehydrated wakame to the simmering broth. Continue to simmer for another 5 minutes, allowing the flavors to meld without bringing it to a boil.

Step 4: Incorporate the Miso Paste

In a small bowl, whisk the miso paste with a ladleful of the hot dashi broth until smooth. Gradually return this mixture to the saucepan, stirring gently to integrate the miso without boiling, about 3 minutes.

Step 5: Taste and Serve

Give the soup a taste, and if needed, add a dash of soy sauce for additional flavor. Ladle the soup into bowls, garnishing with thinly sliced green onions. Serve hot.

Conclusion

Congratulations on crafting a bowl of Miso Soup with Tofu and Wakame that not only warms the body but also the soul. This dish exemplifies balance in both ingredient and simplicity, making it a quintessential comfort food suitable for any occasion. The subtle yet distinctive flavors invite you to explore further variations and make it your signature soup. Embrace the tranquility and nourishment this Japanese classic offers, time and again.

Wyatt Travis Creator of AI MultiPrompter

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