Step 1

First, prepare the seaweed. If you have time, allow the kombu to soak in your cooking water for as long as possible for maximum flavor. Soak your wakame in a separate cup of water for about 5 minutes or so, until soft.

Step 2

Bring the kombu and cooking water to a boil in a medium pot. Add the mushrooms and allow to boil for an additional 2-3 minutes, then turn off the heat

Step 3

Once the water stops boiling, add in the miso paste. Spoon a little bit of the broth into a soup ladle, then use chopsticks to dissolve the miso paste into the broth before adding to the rest of the soup. It’s important to add the miso paste gradually, otherwise you will end up with chunks of it in the broth.

Step 4

Add your tofu and wakame to the pot, then stir gently. Divide the soup into bowls, garnish with green onion, then serve and enjoy.