Ingredients:

  • 4 cups water
  • 1 tbsp dashi granules
  • 3 tbsp miso paste
  • 1/2 cup silken tofu, cut into small cubes
  • 2 stalks green onion, thinly sliced
  • 1 tbsp dried wakame seaweed

Instructions:

  1. Place the water in a medium saucepan over medium-high heat. Once it reaches a gentle boil, stir in the dashi granules until completely dissolved and the water is clear and fragrant.
  2. Reduce the heat to low. Use a small fine-mesh strainer to gradually whisk the miso paste into the broth until the soup is an opaque, creamy gold and no clumps remain.
  3. Gently stir in the cubed silken tofu and dried wakame. Heat for 1–2 minutes to warm the tofu through without boiling.
  4. Turn off the heat and stir in the sliced green onions before serving.