by Pierre S. Aoukar, MD
Posted: March 4
½ ounce or 15 grams dried wakame (seaweed)
4 cups water
½ pound extra firm silken or regular tofu
3-4 Tb. red miso paste (or your favorite variety)
1. Soak wakame in at least 4 cups water for about 15 minutes. Drain the wakame and use the water as the soup stock, about 4 cups. Be sure not to allow any sand into the soup. Bring the stock to a boil.
2. Meanwhile, rinse the wakame and julienne into thin pieces. Dice the tofu into ½ inch pieces. When the stock has boiled, add the tofu and wakame. Simmer for about 5 minutes. Turn burner off. Dissolve the miso (3 or 4 Tb. depending on how rich of a flavor you want) in ½ cup of the stock and stir this mixture into the pot. Make sure the heat is turned off. Garnish with chopped scallions.
Miso Soup, The Recipes of Dr. Aoukar