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Slice and cube the block of soft tofu.
In a medium pot, bring water to a simmer over medium-high heat.
Add the dashi powder to the water and stir until it dissolves.
Place the miso paste into a fine-mesh strainer. Lower the strainer into the pot and use a spatula or spoon to press the paste through, dissolving it into the broth.
Add the dried seaweed directly into the pot.
Gently add the cubed tofu to the soup.
Top with chopped green onions.
Stir gently to combine and serve immediately.
Store leftovers in an airtight container for up to 2 days in the refrigerator; reheat gently over low heat and stir in a fresh pinch of miso if flavor has faded. Best served fresh.
Yes, prepare the broth and ingredients separately, then combine just before serving to prevent the miso from breaking down and miso flavor from becoming muted.
Use dashi liquid (hon-dashi) if available, or substitute with vegetable or chicken broth, though the traditional umami flavor will be slightly different.
Yes, though soft tofu is traditional for miso soup because it dissolves slightly and creates a creamier texture. Firmer varieties will hold their shape better.
This recipe is vegetarian. To make it vegan, ensure your miso paste and dashi powder contain no fish-based ingredients; use vegetable dashi instead.
Dissolve miso paste in a small bowl with a few tablespoons of warm broth before adding it to the pot, rather than stirring it directly into hot water.
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