Japanese 10 min

Miso Soup with Tofu and Wakame

Name: Miso Soup with Tofu and Wakame
Total time: 10 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 4 cups dashi stock (or 4 cups water with 1 teaspoon dashi powder); 3 tablespoons white miso paste (shiro miso); 1 tablespoon red miso paste (aka miso); 4 oz silken tofu, cut into 1/2-inch cubes; 2 tablespoons dried wakame seaweed; 2 green onions, sliced thin; Optional: 4 shiitake mushrooms, thinly sliced

healthyvegetariandairy-freequicklow-carb

Ingredientsfor 2

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14 cups dashi stock (or 4 cups water with 1 teaspoon dashi powder)
23 tablespoons white miso paste (shiro miso)
31 tablespoon red miso paste (aka miso)
44 oz silken tofu, cut into 1/2-inch cubes
52 tablespoons dried wakame seaweed
62 green onions, sliced thin
7Optional: 4 shiitake mushrooms, thinly sliced

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Instructions

1
Soak dried wakame in cold water for 5 minutes until rehydrated and tender. Drain and squeeze out excess water — it will have expanded significantly. Cut into bite-sized pieces if the pieces are large.
2
Heat dashi stock in a pot over medium heat until just below a boil — do not boil miso soup as boiling destroys the beneficial enzymes and dulls the flavor. If using shiitake mushrooms, add them and simmer 3 minutes.
3
Ladle about 1/2 cup of the warm dashi into a small bowl. Whisk both miso pastes into this small amount of liquid until completely smooth with no lumps. Pour the dissolved miso back into the pot and stir gently.
4
Add tofu cubes and wakame. Heat gently for 1 minute — just until everything is warmed through. Do not let the soup boil after adding the miso. Ladle into bowls and top with sliced green onion.