What an amazingly delicious and easy meal. Makes enough for 8 servings easily.
First you need to make a dashi stock (so easy, trust me, and it can be made 2 days in advance).
- 1.Tbsp. – Dried Wakame seaweed
- 2 Tbsp. – Water
- 3 cups – Dashi stock
- Whatever vegetable you want! I used an Asian mushroom (i don’t know the varietal)
- 1/2 cup – Silken tofu – diced into 1/2″ squares
- 1/4 cup – Miso paste
- Scallions – sliced thin
Add the wakame to 2 Tbsps of water and allow to absorb all of the water (Mine took 10 minutes).
In the meantime, bring the dashi to a gentle simmer in a saucepan.
Add the wakame, tofu and (whatever veg you want) to the pot and return to a gentle simmer briefly. Remove the pot from the heat. Remember miso is alive you dont want to kill it in the pan!
Place a fine mesh sieve in the pan. Add the miso paste to the sieve and stir to dissolve.
Top with the sliced scallion and you are all done! See told you it was easy.