Classic Vegetarian Miso Soup With Tofu

Ingredients

• 1 4-inch piece Dried Kombu (Kelp)
• 4 cups Water
• 3 tablespoons Red or White Miso Paste
• 1 block (12oz) Silken Tofu, cubed
• 1 tablespoon Dried Wakame Seaweed
• 2 stalks Green Onions, thinly sliced
• 4 pieces Shiitake Mushrooms, sliced(optional)
• 1 teaspoon Soy Sauce(optional)

Instructions

1. 1

   Place the water and the piece of kombu in a medium saucepan and bring to a simmer over medium heat.

2. 2

   Just before the water reaches a boil, remove the kombu to prevent the broth from becoming bitter.

3. 3

   Add the sliced shiitake mushrooms to the broth and simmer for 5 minutes until softened.

4. 4

   Stir in the dried wakame seaweed and let it rehydrate for about 2 minutes.

5. 5

   Gently add the cubed silken tofu to the pot and heat through for 1 minute.

6. 6

   Place the miso paste in a small bowl and whisk in a ladleful of the warm broth until smooth and lump-free.

7. 7

   Turn off the heat and stir the dissolved miso mixture back into the pot.

8. 8

   Garnish with sliced green onions and serve immediately in small bowls.