Tofu and Wakame Miso Soup

Instructions

1. Prepare the wakame
   Place dried wakame in a small bowl with cold water. Let it soak for about 5 minutes until rehydrated and expanded. Drain well and set aside.
2. Make the dashi
   If using instant dashi, prepare according to package instructions. If making from scratch, gently simmer kombu in water for 10 minutes, remove kombu, add bonito flakes, bring to a boil, then strain.
3. Add vegetables
   Bring the dashi to a simmer in a medium pot. Add the carrots and mushrooms and cook for 2-3 minutes until slightly softened.
4. Incorporate the miso
   Take a ladleful of hot dashi and place in a small bowl. Add the miso paste and whisk until smooth with no lumps. Return this mixture to the pot and stir well. Never boil the soup after adding miso as it will destroy the flavor and beneficial enzymes.
5. Add tofu and wakame
   Gently add the cubed tofu and drained wakame to the soup. Simmer for 1-2 minutes to heat through, being careful not to stir too vigorously which can break the delicate tofu.
6. Finish and serve
   Turn off the heat. Add grated ginger and sesame oil if using. Ladle the soup into individual bowls and garnish with sliced green onions and nori strips. Serve immediately while hot.