Miso Soup with Tofu and Seaweed

Instructions

1. Prepare the dashi
   If using instant dashi, follow package instructions to prepare 4 cups of broth. If making from scratch, soak a piece of kombu in water for 30 minutes, then bring to a near boil and remove the kombu. Add bonito flakes, simmer for 1 minute, then strain.
2. Rehydrate the seaweed
   Place the dried wakame in a small bowl with cold water. Let it soak for about 5 minutes until it expands and becomes soft. Drain well and set aside.
3. Prepare additional vegetables
   If using optional ingredients like carrot or shiitake mushrooms, add them to the dashi stock and simmer for 3-4 minutes until just tender.
4. Incorporate the miso
   Place the miso paste in a small bowl. Add a ladleful of the hot dashi and whisk until the miso is completely dissolved. Never boil miso as it will destroy beneficial enzymes and alter the flavor.
5. Combine all ingredients
   Reduce heat to very low. Add the dissolved miso to the pot and stir gently. Add the tofu cubes and drained wakame seaweed. If using ginger, add it now. Warm everything through for about 1-2 minutes, being careful not to let it boil.
6. Serve the soup
   Ladle the soup into individual serving bowls. Sprinkle each bowl with sliced green onions. If using, add nori strips and bonito flakes as garnish. Serve immediately while hot.