Miso Soup

🔥 Prep

• Cut the 100 g tofu into 1‑cm cubes.
• Measure 2 tbsp miso paste into a small bowl.
• Rinse 5 g dried seaweed and soak in cold water for 5 minutes, then drain and squeeze out excess water.
• Thinly slice 2 tbsp green onion.

🔥 Cook

• 1. Pour 500 ml dashi stock into a saucepan and heat over medium heat until it just begins to simmer (small bubbles form).
• 2. Add the cubed tofu and rehydrated seaweed; cook for 2 minutes to warm through.
• 3. Reduce heat to low; ladle a small amount of hot dashi into the miso paste, stir to dissolve, then stir the miso mixture back into the pot for 30 seconds—do not let the soup boil.
• 4. Remove the pot from heat immediately.

🔥 Serve

• Ladle the miso soup into warm bowls and garnish with the sliced green onion.
• Enjoy immediately, optionally alongside steamed rice or pickled vegetables.