Shiro Miso Soup Classic

In a medium pot, combine 4 cups of water and the kombu. Bring to a gentle simmer over medium heat. Just before it boils, remove the kombu to prevent bitterness. Add the katsuobushi (bonito flakes) and simmer for 1-2 minutes. Remove from heat and let sit for 5 minutes. Strain the dashi through a fine-mesh sieve, discarding the katsuobushi.

While the dashi is simmering, place the dried wakame in a small bowl and cover with warm water for 5 minutes until it rehydrates and expands. Drain well and gently squeeze out excess water. Cut the silken tofu into small 1/2 inch cubes.

Return the strained dashi to the pot and bring it to a gentle simmer over medium-low heat. Add the diced tofu to the dashi. Allow it to warm through for about 2-3 minutes, but do not let the dashi boil vigorously.

In a small bowl, take a ladleful of warm dashi from the pot. Add the shiro miso paste to this dashi and whisk until completely smooth and dissolved. This prevents the miso from clumping in the main pot.

Pour the dissolved miso mixture back into the main pot with the dashi and tofu. Add the rehydrated wakame. Stir gently to combine. It is crucial not to boil the soup after adding the miso, as boiling can destroy the delicate flavor and beneficial probiotics of the miso.

Heat the soup gently for another minute or two until it is just hot, but not boiling. Ladle the hot Shiro Miso Soup into individual serving bowls. Garnish generously with freshly sliced green onions before serving immediately. Enjoy this comforting classic.