Miso Soup with Tofu and Wakame | Saveur

Miso Soup with Tofu and Wakame | Saveur

www.saveur.com

In the Kamakura period (1192-1333), miso soups like this one, served with rice and pickled vegetables, became everyday fare in Japan.

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Ingredients

  • <sup>1</sup>⁄<sub>4</sub> oz. kombu (dried kelp)
  • 1 cup bonito flakes
  • <sup>1</sup>⁄<sub>2</sub> oz. wakame (dried seaweed)
  • 2 Tbsp. akamiso
  • 4 Tbsp. shiromiso
  • 7 oz. firm tofu, drained, rinsed, and cut into 1/4'' cubes
  • 2 scallions, trimmed and thinly sliced

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