The basic miso soup that the world is familiar with -- cooked with dashi, miso, wakame and soft tofu.
(or dissolve 2 to 3 tablespoons dashi granules in 6 cups of water)
(silken or momen tofu are recommended), cut into half-inch cubes
soaked in hot water, drained and finely sliced
finely sliced scallions
In a pot, heat the dashi until barely simmering.
Ladle about half a cup of hot dashi into a bowl and stir in the miso paste until free from lumps.
Drop the tofu cubes into the pot of dashi. As soon as the broth comes to a simmer, turn off the heat.
Stir in the diluted miso paste, wakame and scallions.
Originally published in CASA Veneracion on March 1, 2008.