Warming Japanese seaweed soup with tender wakame, tofu, and delicate dashi broth. Rich in minerals and ready in 20 minutes.
# Ingredient List:
→ Seaweed and Broth
01 - 0.3 oz dried wakame seaweed
02 - 4 cups dashi stock
→ Vegetables and Tofu
03 - 3.5 oz silken or firm tofu, cubed
04 - 2 scallions, thinly sliced
→ Seasoning
05 - 2 tbsp white miso paste
06 - 1 tsp soy sauce
07 - 1 tsp sesame oil
# Directions:
01 - Place dried wakame in a small bowl with cold water. Let soak for 5 minutes until fully rehydrated and expanded. Drain thoroughly and set aside.
02 - Pour dashi stock into a medium saucepan. Bring to a gentle simmer over medium heat, being careful not to boil vigorously.
03 - Gently add cubed tofu and rehydrated wakame to the simmering broth. Let cook for 2-3 minutes to heat through and allow flavors to meld.
04 - Remove a ladleful of hot broth from the pot. Place miso paste in a small bowl and gradually whisk in the hot broth until smooth and completely dissolved.
05 - Pour the miso mixture back into the soup. Add soy sauce and sesame oil. Stir gently to incorporate. Heat for 1 additional minute, maintaining below boiling point to preserve miso's beneficial enzymes.
06 - Ladle hot soup into serving bowls. Scatter sliced scallions over the top as a fresh garnish. Serve immediately while steaming hot.
