Miso Soup Shooters

🛒 Ingredients

• Water 90 g · 0 kcal
• Dashi powder 1 g · 0 kcal
• Miso paste (light/white, gluten-free) 12 g · 24 kcal
• Silken tofu 15 g · 8 kcal
• Dried wakame seaweed 0 g · 0 kcal
• Green onion (scallion) 2 g · 1 kcal

👨‍🍳 Instructions

1. Rehydrate dried wakame in a small bowl of cold water for 5 minutes, then drain and gently squeeze out excess water.
2. Cut the silken tofu into small 1/2-inch cubes and thinly slice the green onion for garnish.
3. In a small saucepan, bring 90ml of water to a gentle simmer. Add the dashi powder and stir until fully dissolved.
4. Remove the saucepan from the heat. Scoop a small amount of dashi broth into a separate bowl with the miso paste and mix well to form a smooth paste, then add back to the saucepan and stir to combine.
5. Carefully pour the warm miso soup into individual shot glasses. Garnish each shooter with a few tofu cubes, rehydrated wakame, and a sprinkle of sliced green onion.