This Japanese soup combines miso paste, cubed tofu, and softened wakame in a plant-based kombu dashi. Light and rich in umami, it makes a quick starter and is finished with fresh green onions.
Heat the kombu in water over low heat. Remove the pot from the heat just before the water boils, then take out the kombu.
Soak the dried wakame in water for a few minutes until softened, then drain.
Whisk the miso paste into a small amount of warm dashi until dissolved, then stir it into the remaining dashi. Important: Do not boil the soup after this step.
Add the cubed tofu and wakame and heat briefly. Sprinkle with green onions and serve.
Important: Stir the miso paste into the broth after removing it from the heat, rather than adding it to boiling water; boiling can diminish its flavor and beneficial properties. Contains soy, so it is not suitable for people with a soy allergy. Check miso labels for wheat/gluten.
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