Wakame and Tofu Miso Shiru Traditional Japanese Soup

Place the dried wakame seaweed in a small bowl and cover with cold water. Let it rehydrate for 5-7 minutes until soft, then drain and gently squeeze out excess water. Roughly chop if the pieces are too large.

Drain the silken tofu and cut it into small cubes, about 1.5 cm (0.6 inches) in size. Thinly slice the green onions for garnish.

In a small saucepan, bring 600 ml of water to a gentle simmer over medium heat. Add the dashi powder and stir until fully dissolved. Reduce heat to low.

Scoop the miso paste into a ladle or small bowl. Add a small amount of the hot dashi broth to the miso and whisk until it forms a smooth, lump-free paste. This tempering prevents the miso from clumping and preserves its flavor.

Pour the tempered miso paste back into the saucepan with the dashi broth. Stir gently to combine. Do not boil the soup after adding miso, as this can destroy its delicate flavor and beneficial probiotics.

Add the rehydrated wakame and tofu cubes to the soup. Let them warm through for about 1-2 minutes, ensuring the soup remains at a gentle simmer, not a rolling boil.

Ladle the hot miso soup into individual serving bowls. Garnish generously with the sliced green onions and serve immediately.