(Japanese miso soup)
3 to 4 servings
- Dashi stock -- 4 cups
- Miso (see variations) -- 1/4 cup
- Scallions, sliced into thin rounds -- 1 to 2
- Soft tofu, cut into small cubes -- 1/4 pound
- Wakame (dried seaweed), soaked in warm water and shredded -- 2 tablespoons
- Bring the dashi to a simmer over medium heat.
- Using the back of a spoon, rub the miso though a fine sieve into the simmering dashi. Bring soup back to a low simmer.
- Place a small amount of garnish in each individual's bowl. Remove soup from heat, pour into bowls and serve immediately.
- Use whatever type of miso you like. White (shiro) miso is popular in the wintertime; red (aka) miso is more common in the summer.
- Other garnishes can be cooked in the simmering dashi before you add the miso for a more substantial soup: shredded daikon; asparagus spears; shredded crabmeat; cubed winter melon; bite-sized pieces of beef, chicken or pork.