Classic red miso soup (aka miso)

• 950 ml dashi (Japanese soup stock)
• 45–60 ml red miso paste (aka miso)
• 1/2 block silken tofu, cut into small cubes
• 1-2 green onions, thinly sliced
• 15 ml dried wakame seaweed (rehydrated)

1. In a medium saucepan, bring the dashi to a simmer over medium heat.
2. Add the cubed tofu and rehydrated wakame to the dashi and simmer for about 1-2 minutes until heated through.
3. Place the miso paste in a small bowl and ladle about 1/2 cup of the warm dashi into it. Whisk until the miso is completely dissolved and smooth.
4. Turn off the heat. Pour the dissolved miso mixture back into the saucepan. Do not boil the soup once the miso is added, as it destroys the flavor and nutrients.
5. Stir gently to combine.

Ladle into small lacquer bowls and garnish with freshly sliced green onions. Serve hot as a starter or side dish to a Japanese meal.