|Miso Soup 2
1/4 oz Wakame, a palm full
1/2 block tofu
4 cups dashi
4-6 TBS Miso, to taste - white, brown or a combination
Soak kelp (wakame) in warm water to re-hydrate, remove any stems, rinse well, and cut into smaller pieces (if desired). Cut tofu into small cubes.
Heat dashi, just bringing to a simmer. Stir in miso and then stir in wakame - bring back to barely a simmer. Add tofu – when it rises to the surface, remove from heat and serve immediately. - Chef Michaelangelo (mick) Rosacci and Sachiko Koch