Instructions

• Heat the water in a large pot over medium heat until just simmering, not boiling hard.
• Add the wakame seaweed and let it soak right there in the simmering water for 5 to 7 minutes until it plumps up.
• Then stir in the shimeji mushrooms and let them cook about 5 minutes, they soften right quick, dang.
• Next up, add your chopped scallions and baby spinach. Cook for another 2 to 3 minutes until the spinach wilts just enough.
• Turn the heat down low and gently add the silken tofu cubes so they don’t break apart, gotta keep that texture nice.
• In a small bowl, scoop some hot broth and dissolve the white miso paste in it good, then slowly stir it back into the pot. Don’t let it boil now or you’ll lose the good stuff.
• Now toss in your nori squares and let them warm through for a minute or two, they’ll soften and add a gentle sea flavor.
• Ladle the soup into bowls and serve while it’s warm and comforting. This is the moment you’ve been waiting for.