The standard go-to at Japanese restaurants everywhere (except Japan, interestingly) is the delicate Miso soup. The reason why, it seems, is that it is a great example of the “cleanness” of Japanese cooking. Very few ingredients are presented in a warm, clear dashi broth.
- Medium saucepan
- 1 tbsp Granulated dashi
- 4 cups Water
- 2 tbsp Shredded wakame seaweed
- ¼ cup Red miso paste
- 6 oz Silken tofu, cut into ½-inch cubes
- 3 Scallions, trimmed and thinly sliced
- Bring 4 cups of water to a boil. Mix in dashi granules. Reduce heat to low and add seaweed until it softens, about 1 minute. Add tofu cubes and cook another minute.Put miso in a small bowl and add a little of the cooking broth, stirring until the miso dissolves. Add miso to broth, stir to combine, and bring to a boil. Immediately remove from heat. Ladle soup into soup bowls, sprinkle with scallions, and serve hot.