Miso Soup

• 2 teaspoons dashi granules
• 4 cups water
• 3 tablespoons miso paste
• 1 (8 ounce) package silken tofu, diced
• 2 green onions, sliced diagonally into 1/2 inch pieces

1. In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil.
   
2. Reduce heat to medium, and whisk in the miso paste.
   
3. Stir in tofu.
   
4. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

Notes:

• I realize this includes some obscure ingredients, but it is worth it! Dashi granules and miso paste can be found in any Asian market. The miso paste will be in the refrigerated section. I like yellow miso paste, it is creamier and sweeter. Red miso paste is saltier and stronger. Dashi granules will be in a jar or a packet, and likely with other soup bases unrefrigerated.

Yields 4 servings.

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