1-Getting miso soup right starts with a few easy steps that anyone can follow, even if you’re new to Japanese cooking. First, gently rinse the kombu and place it in a medium pot with 4 cups of water, then simmer gently over low heat for 10 minutes without boiling to avoid bitterness.

2-Next, soak 3 tablespoons of dried wakame in warm water for at least 5 minutes to rehydrate and let it expand. For the following steps, drain the wakame and set it aside while you prepare the rest.

3-After removing and discarding the kombu, create a miso slurry by stirring ¼ cup of white miso paste with some hot broth until smooth, then mix it back into the pot. Add the drained wakame, ⅓ cup chopped green onion, and 6 ounces of cubed silken tofu, then simmer on very low heat for 1 to 2 minutes to warm through.

4-Finally, season with tamari to taste and serve immediately. Remember, do not boil the soup after adding miso to preserve its probiotics and flavor, keeping that smooth, comforting texture intact. To adapt for dietary preferences, substitute ingredients as needed, like using a vegan stock base.