Comforting Miso Soup Bowl

From the recipe box

Yield4

Prep5 min

Cook10 min

Total15 min

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Step by step

5 steps

1
Bring the water and dashi powder to a gentle simmer in a saucepan — little bubbles around the edge, not a rolling boil. Stir so the powder dissolves.
2
Meanwhile, soak the wakame in a splash of warm water 2 minutes until it softens and expands, then drain.
3
Drop the heat to low. Scoop a ladle of hot broth into a small bowl, whisk in the miso until completely smooth (no lumps), then stir that mixture back into the pot. Don't let it boil after the miso goes in — boiling dulls it.
4
Add the tofu cubes and wakame. Warm through 1–2 minutes until the tofu is hot but still soft.
5
Ladle into bowls and shower with green onions. Sip it while it's steamy.

Ingredient substitutions

Instead of instant dashi powder

vegetable bouillon, or a piece of kombu simmered then removed

Instead of white or yellow miso

red miso — use a little less; it's stronger and saltier

Instead of soft tofu

silken or medium tofu; firm works if that's what you've got

Instead of dried wakame

a handful of baby spinach wilted in at the end

Instead of green onions

chives or a few drops of sesame oil on top