Miso Soup

2 Tbsp Dried Wakame
3 cups water
.75 oz packet dashi stock base
2 Tbsp white miso
12 oz. silken tofu (drained and cut into cubes)
1 cup thinly sliced shitake mushroom caps
1/4 cup thinly sliced scallions
1/2 Tbsp soy sauce

-Soak wakame in water for 10 minutes or so, or until fully hydtrated; drain
-Bring water to boil, add dashi packet, reduce heat and simmer, covered, for 10 minutes, remove packet.
-Ladle a half cup of dashi into a small bowl, whisk in miso and set aside.
-Stir tofu and mushrooms into pot, simmer for a few minutes. Stir in miso mixture, top with scallions and soy sauce. Serve :)