Using a wooden spoon, combine the water and dashi granules in a small pan, then bring the mixture to a boil.
Reduce the heat to medium, add the miso and mirin and stir to combine, being careful the mixture does not boil (overheating will result in the loss of miso flavor). Add the tofu cubes to the hot stock and heat, without boiling, over medium heat for 5 minutes, until the tofu is warmed through. Serve in individual soup bowls, garnished with the green onion.
Note: making dashi stock from granules. Dashi, Japanese soup stock, can be made from granules (dashi-no-moto) which are dissolved in hot water. The strength of the granules varies according to the brand, so follow the instructions. However, as a general rule use 1/2 cup of granules to 4 cups of water. This can be strengthened or diluted to taste.
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|Serving Size: 1 Serving (325g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 27 (31%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 908.9mg||31 %|
|Potassium 173.2mg||5 %|
|Total Carbohydrate 8.1g||2 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 6.6g|
|Protein 6.8g||10 %|
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Calories per serving: 88
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