Classic Miso Soup with Dashi and Seaweed

A comforting bowl of miso soup, enriched with umami-packed dashi and the delicate flavors of seaweed. Perfect for a light meal or as a warming starter, this dish captures the essence of Japanese cuisine.

Steps

1. Begin by preparing the dashi broth. If using instant dashi, dissolve it in hot water according to package instructions. 2. In a small pot, heat the dashi broth over medium heat. 3. Once the broth is warm, add the dried seaweed and let it rehydrate for about 3 minutes. 4. In a small bowl, whisk the miso paste with a few tablespoons of the hot dashi until smooth, then add it back into the pot. 5. Gently stir in the cubed tofu and let it warm through for another minute. 6. Taste and add salt if needed, then remove from heat. 7. Serve hot, garnished with sliced green onions.

1 cup dashi broth 1 tablespoon miso paste (white or red) 1 tablespoon dried seaweed (wakame) 1/4 cup silken tofu, cubed 1 green onion, finely sliced Salt to taste