Spinach Miso Soup

Definitely not a Japanese cuisine expert, but this is how I made mine -- // INGREDIENTS// - 4 cups of water - 1 large piece of kombu (I wasn’t sure how much I wanted to make at first which is why mine were cut, but you don’t have to) - 2 tbsp dried wakame seaweed - 3 tbsp white/shiro miso paste (or to taste - you can add more at the end as well) - 12oz silken tofu, cubed (definitely don’t need this much but I was eating this as a meal so I wanted a good amount) - 1 cup spinach, roughly chopped - 3 scallions, green parts sliced - Enoki mushrooms are optional but will take this to the next level so I highly recommend if you have on hand // RECIPE // 1. Soak the kombu in all of your water for at least 15 minutes - longer if you can for more umami! 2. In the meantime, soak your wakame seaweed in enough water to cover - it’ll expand a ton in just a few minutes. Once it has, drain the water and set aside. And also prep your tofu, spinach, and green oni