Miso Soup

• 1/2 cup dried wakame (a type of seaweed)
• 1/4 cup shiro miso (white fermented-soybean paste)
• 6 cups Dashi
• 1/2 pound soft tofu, drained and cut into 1/2-inch cubes
• 1/4 cup thinly sliced scallion greens

1. Combine wakame with warm water to cover by 1 inch and let stand 15 minutes, or until reconstituted.
2. Drain in a sieve.
3. Stir together miso and 1/2 cup dashi in a bowl until smooth.
4. Heat remaining dashi in a saucepan over moderately high heat until hot, then gently stir in tofu and reconstituted wakame.
5. Simmer 1 minute and remove from heat.
6. Immediately stir in miso mixture and scallion greens and serve.

dried wakame, shiro miso, dashi, scallion greens

Taken from www.epicurious.com/recipes/food/views/miso-soup-103391 (may not work)