Classic Japanese Miso Soup

Soak the Wakame

Place the dried wakame in a small bowl and cover with cold water.

Make the Kombu Broth

Add 4 cups of water and the kombu granules (or dried kombu piece) to a medium saucepan.

Heat the saucepan over medium heat until the water just begins to steam and tiny bubbles form, about 4 minutes.

If using a dried kombu sheet, remove it from the water just before it reaches a boil.

Add Tofu and Wakame

Drain the soaked wakame and gently squeeze out excess water.

Add the drained wakame and cubed tofu to the saucepan.

Gently stir and heat for 2 minutes until the tofu is warmed through.

Reduce the heat to low so the broth is no longer boiling.

Dissolve the Miso

Ladle about 3 tablespoons of the warm broth into a small bowl.

Add the miso paste to the bowl and whisk until fully dissolved with no lumps.

Pour the dissolved miso mixture back into the saucepan.

Add the tamari to the saucepan and stir gently to combine.

Do not allow the soup to boil after adding the miso, as boiling destroys its flavor and beneficial properties.

Serve

Ladle the soup into four bowls and garnish each with sliced green onions.