Tofu and Wakame Miso Soup
A simple soup that’s much more than the sum of its parts.
- 3 cups dashi* Add to list
- 1/2 package silken tofu Add to list
- 2 green onions, chopped Add to list
- 1 tablesoon dried wakame Add to list
- 3 to 5 tablespoons miso paste (red or white) Add to list
*To make 3 cups dashi
Cut the tofu into 1/2-inch cubes. Soak wakame in water for 5 minutes and drain. Cut wakame into 1-inch long pieces.
Put kombu dashi in a medium-size pot. Heat over medium-high until dashi begins to boil.
Turn the heat down to low, add in miso paste and stir to dissolve it in dashi. Add tofu and cook for a few minutes until it’s just cooked. Add wakame and green onion. Turn off the heat immediately. If you do not serve it right away, warm up the miso soup when it’s ready to serve. Overheating the miso soup after the miso is added diminishes the wonderful miso flavor.
In a medium-size pot, put in water and kombu. If you can soak the kombu in water for a few hours in advance, you’ll get a richer flavor (but it’s not required).
Heat the pot over medium heat for about 10 minutes or until the water just begins to boil, then turn off the heat.
Recipe by, PCC Cooks instructor
Source: Sound Consumer, March 2011
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