Miso Soup

Instructions

1. Prepare the dashi
   If using instant dashi, follow package instructions. For homemade dashi, soak a 6-inch piece of kombu in 4 cups of water for 30 minutes, then bring to almost boiling. Remove kombu, add 1/2 cup bonito flakes, simmer for 1 minute, then strain.
2. Rehydrate wakame
   Place dried wakame in a small bowl with cold water. Let soak for 5 minutes until soft and expanded, then drain well.
3. Prepare vegetables and tofu
   While dashi is simmering, cut tofu into small cubes, slice green onions, julienne carrots, and slice mushrooms. Keep green parts of onions separate for garnish.
4. Simmer ingredients
   Add carrots and mushrooms to the dashi and simmer for 5 minutes until slightly softened. Add mirin and soy sauce if using.
5. Dissolve the miso
   Place miso paste in a small bowl. Add a ladleful of hot dashi and whisk until the miso is fully dissolved with no lumps. Never boil miso as it destroys beneficial enzymes and alters flavor.
6. Combine and finish
   Add dissolved miso to the pot and stir well. Add tofu cubes and wakame. Simmer gently for 2 minutes without boiling. Drizzle with sesame oil.
7. Serve and garnish
   Ladle soup into individual bowls and sprinkle with sliced green onions. Serve immediately while hot.