Step 1: Preparing Your Mise en Place
- 3 cups Vegetarian Dashi
- 6 oz (approx 3/4 cup) soft tofu, cut into 1/2" dice
- 2 tsp wakame seaweed
- 1 green onion, thinly sliced
- 3 tbsp shiro miso* (white fermented-soybean paste - see note in Step 2)
To prepare your mise en place, first prepare the Vegetarian Dashi.
Next, prepare the tofu and seaweed. To prepare the seaweed, soak in water for 10 to 15 minutes. Once it has rehydrated, drain well.
Lastly, slice the green onions and gather the miso paste.
Step 2: Making & Serving the Miso Soup
- soy sauce, optional
To prepare the soup, heat the kombu dashi over medium low heat, once it is hot, add the miso paste and whisk to combine. Taste for seasoning.
*Note: miso paste varies in saltiness, depending on the brand and type used (e.g. red/aka miso, white/shiro miso, mixed/awase miso); therefore, it’s important to adjust the amount of miso, based on your preference.
Next, add the tofu to the stock and bring to a very gentle simmer. Once hot, remove from the heat.
To serve the soup, place a bit of the seaweed and green onion in the bottom of each bowl. Ladle in the hot stock. Serve immediately. If desired, add a bit of soy sauce, for added flavor and color.