Recipe Monday: Miso Soup

We are having an unusually cool August here so I thought I'd post a recipe for easy Miso soup. Most of these ingredients should be available at your local asian grocery store if you live in the US or UK. If you are looking for one, you can try checking if there is an H Mart or Assi Plaza near you, these are chain stores which can be found in some parts of the US. Miso Soup 2 quarts dashi (Instant dashi stock can be found in stores) 1/2 ounce wakame (dried seaweed) 2 tablespoons shiro or light miso 4-6 tablespoons red miso 12 ounces firm silken tofu, cut into small cubes 2 scallions, thinly sliced Place wakame into a bowl and cover with water. Set aside for about 10 minutes to rehydrate. Bring dashi to a simmer over medium heat. Add the miso and whisk together, then add in the tofu and continue to cook for 1 minute. Rinse wakame to remove any salt then chop into 1" pieces. Divide the wakame and scallions between 4 bowls and pour the soup over it. Note that the amounts of miso can be altered to taste, if you like a lighter taste to your miso soup you can add more of the shiro miso and less red miso. More red miso will make a more robust fuller bodied flavor.