Servings: 4 servings
Ingredients
- 4 cups reduced-sodium vegetable broth or water
- 2 teaspoons dashi powder
- 1- inch. piece fresh gingerroot
- 1 package 16 ounces silken firm tofu, diced
- 1/4 cup miso paste
- 1 tablespoon wakame flakes or chopped nori sheets
- 1 tablespoon reduced-sodium soy sauce optional
- 3 green onions thinly sliced
Instructions
- In a Dutch oven or stock pot, combine broth, dashi, and gingerroot. Bring to a simmer and cook for 10–15 minutes.
- Remove and discard the gingerroot.
- Add tofu, miso, and wakame to the pot. Simmer for an additional 2–3 minutes.
- Optional: Stir in soy sauce, if desired.
- Serve by ladling into bowls and garnishing with green onion.
Notes
Recipe from Taste of Home.
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