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Miso Soup

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 5
  • 15 min
  • 20 min
  • $$$$
Gatheredtable
adapted fromGourmet, May 2000

Ingredients

  • 1/2 pound soft tofu, drained and cut into 1/2-inch cubes
  • 1/4 cup thinly sliced scallions
  • 1/2 cup dried wakame (a type of seaweed)
  • 1/4 cup shiro miso (white fermented-soybean paste)
  • 6 cups dashi (fish stock)

Directions

Prep: 1. Drain and cut tofu. 2. Slice scallions. Make: 1. Combine wakame with warm water to cover by 1 inch and let stand 15 minutes. 2. Drain in a sieve. 3. Stir together miso and 1/2 cup dashi in a bowl until smooth. 4. Heat remaining dashi in a saucepan over high heat until hot, then gently stir in tofu and wakame. 5. Simmer for 1 minute, then remove from heat. 6. Stir in miso mixture and scallion greens and serve.

Goes great with these recipes

Pan-seared Sesame-crusted Tuna

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