Description

Ingredients

• 💧 750 ml (3 cups) dashi stock (vegetable or bonito-based) Original: 💧 750 ml (3 cups) dashi stock (vegetable or bonito-based)
• 🍶 3 tbsp miso paste (white or red) soy Original: 🍶 3 tbsp miso paste (white or red)
• 🥢 100 g (3.5 oz) firm tofu, cut into small cubes soy Original: 🥢 100 g (3.5 oz) firm tofu, cut into small cubes
• 🌱 2 tbsp dried wakame seaweed Original: 🌱 2 tbsp dried wakame seaweed
• 🌿 2 stalks green onion, finely sliced Original: 🌿 2 stalks green onion, finely sliced

Preparation

• Heat the dashi stock in a medium pot over medium heat.
• Add wakame and simmer for 2–3 minutes until softened.
• Place miso paste in a small bowl, add a ladle of hot dashi, and whisk until smooth.
• Return the miso mixture to the pot, stirring gently — do not boil after adding miso.
• Add tofu cubes and warm through for 1–2 minutes.
• Garnish with green onion before serving.

Total Time

Nutritional Value

Advice

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