This Japanese soup, made by adding miso paste, cubed tofu and softened wakame to a plant-based dashi broth prepared with kombu, is a quickly made starter with a light, umami-rich taste. It's finished with fresh green onion.
Heat the kombu with water over low heat, then remove from the heat just before it boils and take out the kombu.
Soak the dried wakame in water for a few minutes to soften, then drain.
Whisk the miso paste into a small amount of hot dashi to dissolve it, then add it to the remaining dashi. Important: do not boil after this step.
Add the cubed tofu and wakame, heat briefly, then serve sprinkled with green onion.
Important: Miso paste should be added after removing the soup from the heat, not into boiling water — boiling it destroys its beneficial properties and aroma. Contains soy, so not suitable for those with a soy allergy.
If instead of throwing the miso paste directly into the soup you dissolve it in a little hot water and strain it in, you get a homogeneous consistency without lumps.
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