Ingredients
4 cups Dashi
6 ounces silken tofu, cut into 1/2-inch cubes
1/4 cup white miso
Rehydrated wakame and thinly sliced scallions, for garnish (optional)
Preparation
Pour 1/2 cup dashi into a small bowl and set aside.
Bring 3 1/2 cups dashi to a simmer in a medium saucepan over moderate heat. Add tofu and simmer 2 minutes, just to heat through.
Stir miso into the reserved dashi with a flexible spatula until smooth. Pour this mixture into the pan and cook just until soup is hot (do not boil or miso will lose much of its flavor). Serve immediately. If desired, garnish with wakame and scallions.
