Tofu (firm): 100g (3.5 oz, cubed), Wakame seaweed (dried): 5g (1 tbsp), Miso paste: 15g (1 tbsp), Dashi stock: 400ml (1 3/4 cups), Green onion: 15g (2 stalks, sliced), Shiitake mushrooms: 50g (1/2 cup, sliced), Spinach: 30g (1 cup), Sesame oil: 5ml (1 tsp), Soy sauce: 5ml (1 tsp), Ginger: 5g (1 tsp, grated)
1. Soak 5g dried wakame in cold water for 5 minutes until rehydrated. Drain and set aside. 2. Heat 5ml sesame oil in a pot over medium heat. 3. Add 5g grated ginger and 50g sliced shiitake mushrooms. Cook for 3 minutes until mushrooms are softened. 4. Add 400ml dashi stock and bring to a simmer. 5. Add 100g cubed tofu and simmer for 2 minutes. 6. In a small bowl, whisk 15g miso paste with a few tablespoons of the hot broth until smooth. 7. Remove pot from heat and stir in the miso mixture, 5ml soy sauce, rehydrated wakame, and 30g spinach. 8. Let stand for 1 minute until spinach is wilted. 9. Serve garnished with 15g sliced green onion.
