Miso Soup with Tofu

🛒 Ingredients

• Water 200 g · 0 kcal
• Kombu (Dried Kelp) 2 g · 4 kcal
• Katsuobushi (Bonito Flakes) 3 g · 10 kcal
• Shiro Miso Paste (White Miso) 25 g · 50 kcal
• Silken Tofu 80 g · 48 kcal
• Dried Wakame Seaweed 2 g · 5 kcal
• Green Onions (Scallions) 5 g · 1 kcal

👨‍🍳 Instructions

1. To prepare dashi, combine water and kombu in a pot and heat gently until just before boiling; remove kombu.
2. Add bonito flakes to the dashi, simmer for a minute, then strain the stock to remove the flakes and set aside.
3. Rehydrate dried wakame in a small bowl with warm water for 5 minutes, then drain and gently squeeze out excess water.
4. Cut the silken tofu into small cubes and thinly slice the green onions for garnish.
5. Bring the prepared dashi to a gentle simmer, then add the rehydrated wakame and tofu cubes, heating for a couple of minutes without boiling.
6. In a small bowl, whisk miso paste with a ladleful of hot dashi until fully dissolved, then add it back to the pot, stirring gently.
7. Do not boil the soup after adding the miso to preserve its flavor and beneficial probiotics. Serve immediately.
8. Ladle the miso soup into bowls and garnish with sliced green onions before serving.