Make your very own Japanese miso soup from scratch. It’s easy to do at home! Perfect for an appetizer or light, warming lunch.
Place wakame in a fine-mesh sieve and soak in some cold water for 10 minutes.
Combine 4 cups water and dashi granules in a saucepan and bring to a boil over medium heat. Add miso paste and whisk to dissolve. Add wakame and simmer for 3 minutes.
Divide tofu between 4 serving bowls. Ladle miso soup on top and garnish with green onions.
Per Serving: 46 calories; protein 3.7g; carbohydrates 4.8g; fat 1.6g; sodium 514mg.