1-1/2 cups dashi (see here)(or 1-1/2 cups water + 1 tsp. dashi powder)
1 Tbsp. miso paste
1-1/2 tsp. dried cut wakame (seaweed)
*This recipe was developed for 12 oz. and 17 oz. Zojirushi Stainless Food Jars. Adjustments may be required for making this recipe in other Food Jar sizes.
*Please make sure not to overfill the food jar with ingredients, as ingredients will expand with cooking, and may cause the lid to burst.
Preheat the Zojirushi food jar by pouring boiling water (not included in the ingredients list). Close the lid and allow to preheat.
Set aside a pinch of green onion for garnish. Place remaining green onions into a sauce pan.
Add tofu and dashi to the sauce pan, bring to a simmer and cook for approximately 2 minutes.
Place the miso paste in a bowl, add 1/4 cup of soup from the sauce pan and whisk until smooth, then pour the mixture back into the sauce pan. This will ensure that miso doesn’t clump together while cooking.
Just before the soup returns to a simmer, turn off the heat.
Discard hot water from the food jar and place dried wakame inside the jar.
Fill with prepared soup from step 5 up until 1 cm below the ridge and close lid.
Allow soup to set for a minimum of 5 minutes and up to 6 hours. Stir and garnish with the remaining green onions before you eat.