Ingredients
Equipment
Method
- Bring the water (or kombu dashi) to a boil in a medium pot. Add the cubed tofu and dried wakame, then turn off the heat immediately.
- Allow the soup to cool slightly while you prepare the miso paste. Remove 1 cup of hot broth from the pot and place in a small bowl.
- Whisk the miso paste into the cup of warm broth until completely dissolved and smooth, with no lumps remaining.
- Stir the dissolved miso mixture back into the cooling soup, ensuring even distribution throughout.
- Garnish with chopped spring onions and serve immediately while hot.
Notes
Never boil miso paste directly as it destroys beneficial probiotics and can make the flavor harsh. Always dissolve miso in a small amount of warm broth before adding to the soup. For deeper flavor, use kombu dashi instead of plain water.