Just like the miso soup you get in restaurants, and we mean that in a good way.
Ingredients
1 tablespoon dried wakame seaweed
3 cups Dashi
1/2 cup silken tofu, cut into 1/2-inch pieces
1/4 cup miso
1 scallion, very thinly sliced
Directions
Combine wakame and 2 Tbsp. water in a small bowl. Let sit, stirring occasionally, until softened, 25–30 minutes.
Bring dashi to a simmer in a small saucepan. Add tofu and wakame and return to a very gentle simmer. Remove from heat. Submerge a fine-mesh sieve into liquid, add miso to sieve, and stir until miso dissolves.
Divide among bowls and serve topped with scallion.
