Miso Soup with Egg

Instructions

1. Prepare the dashi
   In a medium pot, bring dashi stock to a gentle simmer over medium heat. If using instant dashi, follow package instructions to prepare 4 cups of stock.
2. Rehydrate the wakame
   Place dried wakame in a small bowl with cold water for about 5 minutes until it expands and softens. Drain well and set aside.
3. Dissolve the miso
   Ladle about 1/2 cup of the hot dashi into a small bowl. Add the miso paste and whisk until completely dissolved. Return the miso mixture to the pot and stir well. Keep the soup at a gentle simmer, but do not boil after adding miso as it will destroy its flavor and nutritional benefits.
4. Add the tofu and seasonings
   Add the tofu cubes, rehydrated wakame, soy sauce (if using), and white pepper to the soup. Simmer gently for 2-3 minutes until the tofu is heated through.
5. Incorporate the egg
   Reduce heat to low. Slowly pour the beaten eggs into the pot in a thin stream while stirring the soup in a circular motion with a chopstick or spoon. This creates silky egg ribbons throughout the soup. Do not stir vigorously once the egg is added.
6. Finish the soup
   Remove from heat and drizzle with sesame oil. Taste and adjust seasonings if needed.
7. Serve and garnish
   Ladle the soup into individual bowls. Garnish with sliced green onions and nori strips. Serve immediately while hot.