Miso Soup with tofu and wakame

• ¼ cup (11 g) dried wakame
• 4 cups (960

Put the wakame in a bowl, cover with cold water, and soak until soft, about 10 minutes. Rinse well to remove the salt. Cut away any hard ribs, then slice the wakame into 1-inch (2.5-cm) pieces.

In a medium saucepan, bring the dashi just to a boil over medium-high heat. Whisk in the miso until dissolved, then reduce the heat to low. Do not allow the soup to return to a boil. Add the tofu