Japanese Miso Soup

Instructions

1. Prepare the dashi
   If using instant dashi, follow package instructions. For homemade dashi, soak a 4x4 inch piece of kombu in 4 cups of water for 30 minutes, then bring to a simmer. Remove the kombu just before boiling, add 1/2 cup bonito flakes, turn off heat, steep for 5 minutes, then strain.
2. Heat the stock
   Pour the dashi stock into a medium saucepan and bring to a gentle simmer over medium heat. If using carrots or mushrooms, add them now and simmer for 2-3 minutes until slightly tender.
3. Add the miso paste
   Reduce heat to low. Place the miso paste in a small bowl, add about 1/2 cup of the hot dashi, and whisk until the miso is fully dissolved. Pour this mixture back into the pot. Do not boil the soup after adding miso as it will destroy its flavor and aroma.
4. Add tofu and wakame
   Gently add the cubed tofu and rehydrated wakame seaweed to the soup. If using sesame oil, drizzle it in now. Simmer for 1-2 minutes to warm the tofu, being careful not to stir too vigorously to prevent breaking the delicate tofu cubes.
5. Serve and garnish
   Ladle the hot miso soup into individual serving bowls. Garnish with sliced green onions, sesame seeds, and nori strips if using. Serve immediately while hot as a starter or side dish to a Japanese meal.