- 3 cups dashi*
- 1/2 package silken tofu
- 2 green onions, chopped
- 1 tablesoon dried wakame
- 3 to 5 tablespoons miso paste (red or white)
*To make 3 cups dashi
- 3 cups water
- 2 pieces of 3- by 3-inch kombu (dried kelp)
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.