Shiro Miso Soup Classic

If making dashi from scratch, combine kombu and katsuobushi with water and simmer gently, then strain. If using instant dashi, dissolve dashi powder in hot water according to package directions. Set aside.

Place the dried wakame seaweed in a small bowl and cover with cold water. Let it soak for about 5-10 minutes until it expands and becomes tender. Drain the rehydrated wakame and gently squeeze out any excess water. Set aside.

Carefully remove the silken tofu from its packaging and gently pat it dry with paper towels. Cut the tofu into small, bite-sized cubes, approximately 1/2 inch. Thinly slice the green onions, using both the white and green parts, for garnish.

Pour the prepared dashi stock into a medium saucepan and bring it to a gentle simmer over medium heat. Do not let it boil vigorously. Once simmering, add the cubed tofu and the rehydrated wakame seaweed to the dashi. Continue to simmer for 2-3 minutes.

Remove the saucepan from the heat. In a small bowl, take a ladleful of the warm dashi broth and mix it thoroughly with the shiro miso paste until the paste is completely dissolved and smooth. This tempering prevents the miso from clumping and preserves its delicate flavor.

Pour the dissolved miso mixture back into the saucepan with the dashi, tofu, and wakame. Stir gently to combine everything. Do not bring the soup to a boil after adding the miso, as this can destroy its beneficial enzymes and flavor. Ladle the hot miso soup into individual serving bowls and garnish generously with the freshly sliced green onions before serving immediately.