**Servings:** 4
**Total Time:** 20 minutes
**Preparation Time:** 5 minutes
**Overnight Preparation Required:** Not Applicable
**Cooking Time:** 15 minutes
### Tools
- Medium saucepan (induction-compatible)
- Ladle
- Wooden spoon
- Small bowl
- Knife
### Ingredients
- 4 cups dashi (Japanese soup stock)
- 3 tablespoons miso paste
- 1/2 cup tofu, diced
- 1/4 cup wakame (dried seaweed)
- 2 green onions, sliced
- Optional: 1 tablespoon soy sauce
### Instructions
1. **Prepare the Dashi:**
- Place an induction-compatible medium saucepan on the induction stovetop. Set the heat to medium and bring 4 cups of dashi to a gentle boil.
2. **Add Tofu and Wakame:**
- Reduce the heat to low and add the diced tofu and wakame to the dashi. Simmer for about 5 minutes until the tofu is heated through and the wakame is rehydrated.
3. **Incorporate the Miso Paste:**
- In a small bowl, mix the miso paste with a ladleful of the hot dashi until smooth. Slowly stir the miso mixture back into the saucepan, ensuring it is fully incorporated. Do not let the soup boil after adding the miso to preserve its flavor and nutrients.
4. **Finish and Serve:**
- Stir in the sliced green onions and optional soy sauce. Serve the miso soup hot.
### Health Benefits
- **Rich in Probiotics:** Miso paste is fermented, providing beneficial probiotics for gut health.
- **High in Protein:** Tofu adds a good source of plant-based protein.
### Keywords
Soup/Stew, Miso Soup, Japanese Cuisine, Quick Recipe, Healthy Soup
This photorealistic illustration was created using advanced AI technology by DALL-E.
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