Miso Soup

By Christopher

yield: Serves 6
active time: 10 minutes
total time: 20 minutes
Miso soup is the main item in a Japanese breakfast and is usually eaten with rice, eggs, fish, and pickles. The soup is also served for lunch or dinner with more complex garnishes.
Dashi is a basic stock, made with dried bonito flakes, that is used extensively in Japanese cooking. Its clarity and flavor can make or break a dish.

Ingredients

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

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

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

Make soup:
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.