Traditional Miso Soup

Heat dashi broth in a saucepan until it reaches a gentle simmer.

Ladle out a small amount of dashi into a bowl and dissolve the miso paste in it.

Add small tofu cubes and rehydrated wakame seaweed to the pot.

Pour the dissolved miso mixture back into the saucepan.

Remove from heat immediately; do not let the soup boil once the miso is added.

Garnish with finely sliced green onions and serve in small bowls.