Miso Soup

(Serves 4)

Japanese soups tend to be light and clear, made with a soup base called dashi. This basic stock is the foundation for Japan's most common soup, miso shiru, which consists of dashi, miso paste, flakes of dried wakame seaweed, and cubes of firm tofu.

1 quart of dashi 4 tbsp miso paste 1 tbsp dried wakame seaweed flakes, finely chopped 1 cup of tofu cut into ½" cubes

Bring the dashi to a boil in a large saucepan. Add the miso paste and stir with a wooden spoon until it dissolves completely. Bring the mixture just to a boil again and remove from the heat. Add the tofu cubes and wakame. Allow to stand for 5 minutes before serving. Ladle the soup into small bowls, stirring as you ladle to making sure that the miso, tofu cubes and wakame are well distributed between the portions.

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