Miso Soup with Tofu

Instructions

1. Prepare the dashi
   If using homemade dashi, combine kombu and water in a pot and let it soak for 30 minutes. Bring to a gentle simmer, remove the kombu, add bonito flakes, and let steep for 5 minutes before straining. If using instant dashi, follow package instructions to prepare 4 cups of stock.
2. Add vegetables
   Bring the dashi to a simmer over medium heat. Add the sliced shiitake mushrooms and carrots (if using). Cook for about 3 minutes until the vegetables begin to soften.
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 gently. Be careful not to boil the soup after adding miso as this will diminish its flavor and nutritional benefits.
4. Add tofu and wakame
   Gently add the cubed tofu and the rehydrated wakame seaweed to the soup. Simmer for 2 minutes to heat the tofu through, being careful not to stir too vigorously to prevent breaking the delicate tofu cubes.
5. Season and finish
   If desired, add soy sauce and a few drops of sesame oil for additional flavor. Taste and adjust the seasoning if necessary, adding more miso paste for a stronger flavor.
6. Serve
   Ladle the soup into individual serving bowls. Garnish with sliced green onions and nori strips if using. Serve immediately while hot.