Miso Soup

In a pot, bring 700 ml of water to a boil, reduce the heat to low and dissolve the dashi granules, stirring until fully dissolved.

Pat the tofu dry with a paper towel and cut into cubes about 1×1 cm.

Cover the dried wakame with cold water for 5 minutes to let it swell, then drain in a sieve and let the excess water run off.

Add the tofu to the prepared dashi broth and heat over low heat for 1–2 minutes, without letting it come to a strong boil.

Reduce the heat to a minimum, ladle a little of the hot broth into a small bowl, dissolve the miso paste in it until smooth with no lumps, then pour it back into the pot.

Stir gently; once the miso is added, do not boil the soup again, or it will lose its flavor and beneficial properties.

Add the drained wakame, heat the soup for 30 seconds and serve immediately, sprinkled with chopped green onion.