How To make Miso And Seaweed Soup From Scratch Without Dashi

Ingredients

• 6 c water
• 8 tbsp white Miso paste
• 16 oz silken tofu (cubed)
• 4 tsp Wakame seaweed (plus 1/4 c cold water)
• 6 tsp scallions or green onion (chopped)

Instructions

1. 1

   Add water to a medium pot and bring to a boil.

2. 2

   In a small bowl add Miso paste and about 1/4 c of hot water out of the pot (this will help dissolve the paste faster). Whisk until combined and no lumps remain.

3. 3

   Add the paste into the pot along with cubed silken tofu and reduce the heat to medium low.

4. 4

   Meanwhile, in another small bowl add Wakame seaweed and about ¼ cup of cold water. The seaweed will start expanding in water. Leave it for a few minutes until it expends no more.

5. 5

   Drain all water and add Wakame seaweed into a pot with silken tofu. Cook for 1 more minute. Remove from the heat. Ladle soup in a bowl, sprinkle with the scallions and serve immediately.