Red and White Miso Soup
Jimmy Gherardi, Master Chef, J's Fresh Seafood Restaurant
Victoria Abbott Riccardi, Chef & Author, Untangling My Chopsticks
Recipe from the book "Untangling My Chopsticks."
1/4 cup dried wakame
3 and 1/2 cups dashi
3 tablespoons sweet white miso (shiro miso)
1/4 pound silken tofu, drained and cubed
Place the wakame in a bowl and cover with water. Let soak until softened, about 10 minutes. Drain and set aside. Bring the dashi to a simmer in a medium saucepan. Transfer about a cup to it to a medium bowl. Whisk in the red and white miso and then transfer the mixture back to the dashi in the saucepan. (This prevents the soup from having any lumps of miso.) Add the wakame and tofu and bring the mixture to a simmer. Divide the soup among four bowls and garnish with the scallions.
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