Misoshiru

Makes 4 servings
From Japanese Cookbook for Beginners

Tip: Once you add the miso paste to the pot, keep it at a low heat. If the soup boils, it will change the flavor and kill any beneficial probiotic strains.

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3 small pinches dried wakame
2 ½ cups (600ml) dashi 
¼ onion, sliced
3 ½ oz (quarter a 14 oz pack) soft tofu, cut into small cubes
1 Tbsp miso, plus more as needed
1 scallion, white and green parts, chopped, for garnish

Put the wakame in a small bowl, amply cover with water, and set aside.

Warm the dashi in a pot over medium heat. When it comes to a boil, add the onions and tofu and lower the heat to medium-low. Cook until the onions are soft, about 5–7 mins. 

Transfer a few tablespoons of dashi to a small bowl and add the miso. Whisk to dissolve, then pour the mixture back in to the pot. Stir and taste the soup, then add more miso if needed.

Squesze the rehydrated wakame to remove the excess water, then add it to the pot. Stir to combine and let sit for a couple minutes to warm through.

Serve in individual bowls, topped with the scallion.