Prep 30 mins
Cook 10 mins
I have been enjoying Miso Soup at Japanese restaurants for years, and finally decided to research and make it at home. A few notes that may be helpful to some - it was to me as I am just beginning to learn more about Asian cooking...wakame is a sea vegetable, or edible seaweed. You can substitute thinly sliced Chinese mushrooms for the wakame if you like. Dashi is a class of soup and cooking stocks considered fundamental to Japanese cooking. The dashi was hard for me to find (I am in the deep south) you can substitute a clear broth if needed. Dashida beef flavored, clam flavored or anchovy flavored soup stock for making Korean soups, I have found is also a suitable substitute and easier for me to find where I am.
- 1 tablespoon dried wakame seaweed
- 4 cups dashi
- 1⁄4 cup red miso
- 1⁄4 lb silken tofu, drained and cut into 1/2 inch cubes
- 2 scallions, thinly sliced into rounds
- 1. Reconstitute the wakame be letting it sit in a small bowl of tap water for 15-20 minutes. Drain.
- 2. Heat the dashi over medium heat, then add the miso. Stir until miso is dissolved. DO NOT BOIL THE MISO. It shouldn't be cooked, just heated.
- 3. Add the tofu and wakame. Heat to a simmer and serve at once, garnished with the scallions.