Miso Soup

ingredients

• 1/2 cup dried seaweed (a type of seaweed)
• 1/4 cup shiro miso (white fermented-soybean paste)
• 1 1/2 quarts dashi
• 1/2 pound soft tofu, drained and cut into 0.5 inch cubes
• 1/4 cup thinly sliced scallion greens

directions

Prepare seaweed: Combine seaweed 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 seaweed. Simmer 1 minute and remove from heat. Immediately stir in miso mixture and scallion greens and serve.