Miso soup


  1. 1/2 cup dried wakame (a type of seaweed)
  2. 1/4 cup shiro miso (white fermented-soybean paste)
  3. 6 cups sashi
  4. 1/2 pound soft tofu, drained and cut into 1/2-inch cubes
  5. 1/4 cup thinly sliced scallion greens


  1. Combine wakame with warm water to cover by 1 inch and let stand 15 minutes, or until reconstituted. Drain in a sieve.

  2. Stir together miso and 1/2 cup dashi in a bowl until smooth. Heat remaining dashi in a saucepan over moderately high heat until hot, then gently stir in tofu and reconstituted wakame. Simmer 1 minute and remove from heat. Immediately stir in miso mixture and scallion greens and serve.

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