Miso Soup with tofu and wakame from The Hog Island Book of Fish & Seafood: Culinary Treasures from O
This is one of the classic Japanese dishes to serve alone or as a starter for a meal.
Ingredients
- 2 to 3 tablespoons aka (red) or shiro (white) miso
- 6 ounces (170 g) firm tofu, drained, rinsed, and cut into ½-inch (12-mm) dice
- 2 green onions, thinly sliced, including green parts
- 4 cups (960 ml) Kombu Dashi
- ¼ cup (11 g) dried wakame
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