Tofu & Wakame Miso Soup
Makes 3 -4 servings
3 1/2 cups dashi
1 tablespoon dried wakame, soaked in water for 5 minutes then drained
1 package enoki mushrooms (about 3 ounces), trimmed (optional)
3 tablespoons miso (I use 2 tablespoons shiro miso and 1 tablespoon aka miso)
5 – 7 ounces firm tofu, cut into 3/8-inch cubes
1. Bring the dashi to a boil in a saucepan. Add the wakame and mushrooms (if you are using them), and simmer for 1 minute.
2. Add the miso (using one of the methods detailed above) to the dashi, and then the tofu*, and reheat slightly (but do not boil). Serve immediately.
* You can also divide the tofu between 3 or 4 bowls and then ladle the soup over the tofu when it is finished.