Notes
The list of ingredients is for 1 bowl, so feel free to multiply it to make as many bowls as you want.
Some prefer less miso, some prefer more. The quantity given results in the moderately-salty type popular in restaurants before meals.
Do not permit the miso to boil; doing so alters the flavour
Ingredients
- Dashi (roughly 250ml or 1 cup per person for a typical restaurant portion)
- Wakame, 5 or so pieces per person (Wakame is a form of edible seaweed, sold in dry curls at most Asian markets)
- Traditional tofu (medium firmness), a few one centimeter cubes per person
- Miso paste, either white, red, or a mixture
Instructions
- Heat the dashi to a light simmer
- While this is heating, lay out your bowls and place the wakame and tofu in the bottom
- When the dashi simmers, take a ladle or so of liquid aside and mix into it approximately 1 tablespoon (about 15ml) of miso paste per cup of dashi stock
- Remove the pot of dashi from the stove and stir the miso prepared above into it
- Ladle some of the prepared miso into the bowls and serve
Recipe and Photo: Wikibooks.org / CC BY
