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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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 |
Directions:
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.
2. 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.
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