🧂 Ingredients

• 3 tbsp white or yellow miso paste
• ½ block silken tofu
• ½ cup chopped scallions
• ½ cup wakame seaweed (rehydrated if dried)
• thinly sliced mushrooms (shiitake, enoki, or button)
• toasted sesame seeds, chili flakes, yuzu zest
• 4 cups water
• 1 piece kombu (dried kelp, 4–5 inches)
• handful of bonito flakes

📖 Instructions

🍃 Make or Heat Dashi:
If making fresh, prepare your dashi (4 cups water, 1 piece kombu, handful of bonito flakes) and bring it to a gentle simmer.
If using instant dashi powder, dissolve it in hot water per package instructions.

🍥 Prepare Soup Base:
Once broth is hot but not boiling, take a ladleful of it and mix it with 3 tbsp miso paste in a small bowl until smooth.
Return the dissolved miso to the pot. Avoid boiling after miso is added, as it loses flavor and nutrients.

🍲 Add Ingredients:
Add tofu cubes, rehydrated wakame, and mushrooms (if using) to the broth.
Simmer gently for 2–3 minutes, just to warm everything through.

🥢 Garnish & Serve:
Add ½ cup chopped scallions right before serving for freshness.
Optional: sprinkle with sesame seeds, a touch of chili flakes, or a dash of soy sauce for deeper umami.

✅ Tips:
Silken tofu is soft and delicate—handle gently.
Red miso can be used for a stronger, more fermented flavor.
Miso soup is best enjoyed fresh but can be refrigerated for 1–2 days. Reheat gently without boiling.