Miso soup is the main item in a Japanese breakfast and is usually eaten with rice, eggs, fish, and pickles. The soup is also served for lunch or dinner with more complex garnishes.
Ingredients
1/2 cup dried wakame (a type of seaweed)
1/4 cup shiro miso (white fermented-soybean paste)
6 cups Dashi
1/2 pound soft tofu, drained and cut into 1/2-inch cubes
1/4 cup thinly sliced scallion greens
Directions
Combine wakame with warm water to cover by 1 inch and let stand 15 minutes, or until reconstituted. Drain in a sieve.
Stir together miso and 1/2 cup dashi in a bowl until smooth. Heat remaining dashi in a saucepan over moderately high heat until hot, then gently stir in tofu and reconstituted wakame. Simmer 1 minute and remove from heat. Immediately stir in miso mixture and scallion greens and serve.
