Japanese Miso Soup

In a medium saucepan, bring the vegetable broth (or dashi) to a simmer over medium heat.

Meanwhile, in a small bowl, whisk together a ladleful of hot broth with the miso paste until smooth.

Gently add the tofu cubes and optional shiitake mushrooms (discard the soaking water) to the simmering broth. Cook for 5 minutes.

Reduce heat to low and slowly whisk the miso mixture back into the pot. Do not let the soup boil after adding miso, as it can make it bitter.

Add the scallions and wakame seaweed (if using), and cook for another minute. Remove from heat and serve immediately.