The basic miso soup that the world is familiar with — cooked with dashi, miso, wakame and soft tofu.
- 6 cups dashi (or dissolve 2 to 3 tablespoons dashi granules in 6 cups of water)
- 3 tablespoons miso paste
- 1 300-gram block soft tofu (silken or momen tofu are recommended), cut into half-inch cubes
- 2 generous pinches dried wakame soaked in hot water, drained and finely sliced
- 6 tablespoons finely sliced scallions
- In a pot, heat the dashi until barely simmering.
- Ladle about half a cup of hot dashi into a bowl and stir in the miso paste until free from lumps.
- Drop the tofu cubes into the pot of dashi. As soon as the broth comes to a simmer, turn off the heat.
- Stir in the diluted miso paste, wakame and scallions.
Originally published in CASA Veneracion on March 1, 2008.
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