Miso Soup

Ingredients — tap to check off as you gather

• 4 cup (1 L) water
• 1 ½ tsp (5 g) dashi granules — instant, or use real dashi
• 7 oz (200 g) soft tofu — small cubes
• 1 Tbs (3 g) dried wakame
• 3 Tbs (55 g) miso paste
• 2 (30 g) scallions — thinly sliced

Steps

1. Bring to a bare simmer — 4 cup (1 L) water, 1 ½ tsp (5 g) dashi granules.
2. Warm 2 min (gentle) — the bring to a bare simmer from step 1, 7 oz (200 g) soft tofu, 1 Tbs (3 g) dried wakame.
3. Dissolve miso off the boil (whisk through a ladle of broth first — never boil miso) — the warm 2 min from step 2, 3 Tbs (55 g) miso paste.
4. Finish (scallions in the bowl; serve right away) — the dissolve miso off the boil from step 3, 2 (30 g) scallions.