A comforting and savory Japanese dish made with miso paste, dashi broth, and a variety of nutritious ingredients. This flavorful soup is perfect as a light dinner or as part of a larger meal.
Prepare the dashi broth by bringing 4 cups of water to a boil and adding the dashi powder or kombu and bonito flakes, then simmer for about 5 minutes. Strain if using bonito flakes, keeping the clear broth.
In a separate bowl, mix the miso paste with a ladle of the warm dashi broth until smooth.
Return the dashi broth to a simmer in the pot, and then slowly stir in the miso mixture. Ensure you don’t boil the soup after adding miso to preserve its flavor and probiotics.
Add the cubed tofu, rehydrated seaweed, and sliced mushrooms to the simmering soup. Let it cook for about 5-7 minutes until the ingredients are warmed through and tender.
Finish off by adding the chopped green onions, and if desired, a splash of soy sauce or sesame oil for added flavor.
Serve hot in bowls, garnished with extra green onions if desired.
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