Ingredients

Instructions

  1. Place water and dashi granules in a small saucepan. Bring to a boil and stir until dashi is dissolved.
  2. Add wakame and simmer until wakame is rehydrated (about 3-5 minutes).
  3. Meanwhile, place tofu in 4 small bowls (preferably Japanese soup bowls that have lids).
  4. When wakame is tender, remove soup from heat. Place miso into a small, shallow bowl or dish and add a small amount of broth. Blend into the miso. Repeat until miso mixture is somewhat runny and well mixed with the broth.
  5. Add miso to soup and stir. Return to heat briefly just until very hot (do not boil miso).
  6. Pour over tofu in bowls, garnish with green onion, cover and serve immediately. Miso soup should be served very hot.