Miso Soup with Tofu (quick version)
Traditional Miso Soup is made with a base broth called dashi (a concentrated broth which is full of umami flavors, water, dried bonito fish flakes and kelp seaweed).
1 box Miso broth (I use Ocean’s Halo organic Miso Broth)
1/2 pound soft tofu, cut in to 1” cubes
1 oz kombu (kelp seaweed - rehydrated)
1 green onion, finely chopped
Enoki mushrooms (optional)
Open package of soft tofu and cut into 1” cubes
Open 1oz pkg of kombu (kelp seaweed) and place in bowl. Pour boiling water over the dried seaweed and let it steep for about 10 minutes.
Open box of Ocean’s Halo organic Miso Broth and pour into a saucepan.
Bring miso broth to a simmer and then add the rehydrated kelp seaweed, tofu, and optional Enoki mushrooms
Stir until all ingredients are warm
Serve in individual bowls and top with finely chopped scallions