how to make miso soup

Here is a straightforward method to make classic miso soup:

1. Make the dashi (soup stock):
   • Rinse kombu (dried kelp) and place it in a pot with water.
   • Simmer gently over low heat for about 10 minutes without boiling to avoid bitterness.
   • Remove and discard the kombu.
2. Rehydrate wakame seaweed:
   • Soak dried wakame in warm water for 3 to 5 minutes until it expands.
   • Drain and set aside.
3. Prepare miso paste:
   • Take some hot dashi broth and ladle it into a bowl.
   • Stir in miso paste to make a smooth slurry (this prevents lumps).
   • Add the miso slurry back into the pot with the dashi.
4. Add tofu and other ingredients:
   • Cut silken tofu into small cubes and add to the soup.
   • Add the rehydrated wakame and sliced green onions.
   • Warm the soup gently over low heat for a minute or two.
   • Do not boil once miso is added to preserve the flavor and nutrients.
5. Serve hot, optionally with tamari or soy sauce to taste.

This creates an authentic, comforting miso soup with dashi stock, miso paste, tofu, wakame, and green onions. The whole process usually takes about 10-15 minutes.