Japanese-Inspired Miso Soup with Tofu

Ingredients:

• 4 cups dashi (Japanese soup stock) – You can make dashi using kombu (dried kelp) and bonito flakes, or use instant dashi granules.
• 3 tablespoons miso paste (white or red, according to your preference)
• 1 cup tofu, cubed
• 1 cup shiitake mushrooms, sliced
• 1 cup spinach or bok choy, chopped
• 2 green onions, thinly sliced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Optional: Wakame seaweed, soaked and chopped (about 1-2 tablespoons)

Instructions:

1. Prepare Dashi:
   • If making dashi from scratch, wipe the kombu with a damp cloth, then place it in a pot with about 4 cups of water.
   • Heat the water slowly over medium heat. Just before it comes to a boil, remove the kombu.
   • Add bonito flakes to the pot, bring it to a boil, then reduce the heat and simmer for 5 minutes.
   • Strain the dashi through a fine mesh sieve or cheesecloth.
2. Add Tofu:
   • Bring the dashi back to a gentle simmer.
   • Add the cubed tofu to the pot and let it simmer for about 2-3 minutes until heated through.
3. Add Mushrooms and Vegetables:
   • Add sliced shiitake mushrooms and cook for an additional 2-3 minutes until they are tender.
   • If using wakame seaweed, add it at this point.
4. Dissolve Miso:
   • In a small bowl, mix the miso paste with a ladleful of the hot dashi to dissolve it completely. This prevents lumps in the soup.
   • Add the dissolved miso mixture back into the pot.
5. Season:
   • Add soy sauce to the soup for extra flavor. Adjust the amount to suit your taste.
6. Finish with Greens:
   • Add chopped spinach or bok choy to the pot and cook for an additional 1-2 minutes until they are just wilted.
7. Final Touch:
   • Remove the soup from heat and stir in sliced green onions and sesame oil.
8. Serve:
   • Ladle the miso soup into bowls and serve it hot.

Enjoy your homemade Japanese-inspired miso soup with tofu! Feel free to customize it with other vegetables or ingredients of your choice.