Miso Soup With Tofu and Wakame
1 tablespoon wakame seaweed
3 cups dashi (bonito stock)
1 cup diced silken tofu
or 1/2 block of tofu (diced)
1 tablespoon red miso (fermented soybean paste)
thinly sliced green onions with tops
Soak wakame in water for 5 minutes or until reconstituted. Cut into bite-size pieces
In a medium pot, bring dashi to a boil over medium-high heat. Add wakame and boil for 1 to 2 minutes. Add tofu and lower heat to simmer.
In a small bowl, dissolve miso with 1/2 cup of broth from the pot; return to the pot.
Just before broth boils, add scallions and turn off heat.
Description: "Light soup made with ingredients available at Japanese markets and health food stores"