dried wakame “leaves”
silken tofu, finely diced, soft or firm
scallions, including a little bit of the greens, thinly sliced
- Soak the wakame in lukewarm water until soft, about 15 minutes.
- Feel for any tough parts and cut them away – there’s usually kind of a core. Tear the rest into smaller pieces or slice them into thin ribbons.
- Bring the stock to a boil.
- Dilute the miso with 1 cup of the stock. Whisk it around so that all the miso dissolves. Add the wakame and tofu to the remaining stock and simmer until the tofu has risen to the surface, 4 – 5 minutes. Stir the diluted miso back into the pot and bring nearly to a boil. Add the scallions and serve.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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