Traditional Japanese Tofu and Wakame Miso Soup

In a medium saucepan, combine 3 cups of water and 1 tablespoon of dashi powder. Bring the mixture to a gentle simmer over medium heat.

While the dashi is heating, rehydrate the dried wakame seaweed by placing it in a small bowl and covering it with warm water for 5 minutes. Drain well and gently squeeze out any excess water.

Add the cubed firm tofu to the simmering dashi broth. Cook for 3 minutes to allow the tofu to warm through.

Remove the saucepan from the heat. In a small bowl, whisk the white miso paste with a few tablespoons of the hot dashi broth until smooth. This prevents the miso from clumping.

Stir the dissolved miso paste into the saucepan. Add the rehydrated wakame seaweed.

Serve immediately in two bowls, garnished with chopped green onions.