Ingredients:

  • 4 cups dashi stock (1 liter)
  • 3 tablespoons miso paste (45 grams; use white for a milder taste or red for a richer flavor)
  • ½ cup silken tofu, cubed (125 grams)
  • 1 cup wilted fresh spinach or bok choy (30 grams)
  • 1 sheet nori seaweed, cut into strips
  • 2 green onions, sliced thinly

Instructions:

  1. Heat dashi stock in a medium saucepan over medium heat.
  2. In a small bowl, whisk a ladleful of hot dashi stock with miso paste until smooth.
  3. Stir the miso mixture back into the pot of dashi and mix thoroughly.
  4. Gently add cubed tofu and spinach (or bok choy) to the broth.
  5. Allow the soup to heat for 3-4 minutes, avoiding boiling to preserve the miso's flavors.
  6. Ladle the soup into bowls, and top with nori strips and sliced green onions.