You don't need to hit your local sushi joint for a cozy bowl of miso soup. Our version includes a hint of ginger and silky tofu, making it perfect for a light weeknight meal.

Ingredients

• 4 cups reduced-sodium vegetable broth or water
• 2 teaspoons dashi powder
• 1-in. piece fresh gingerroot
• 1 package (16 ounces) silken firm tofu, diced
• 1/4 cup miso paste
• 1 tablespoon (1/8 ounce) wakame flakes or chopped nori sheets
• 1 tablespoon reduced-sodium soy sauce, optional
• 3 green onions, thinly sliced

Directions

1. In a Dutch oven or stock pot, bring broth, dashi and gingerroot, simmer 10-15 minutes. Discard ginger. Add tofu, miso and wakame; simmer another 2-3 minutes. If desired, add soy sauce. Ladle into bowls; garnish with green onion.