Miso Soup with Tofu and Wakame
In the Kamakura period (1192–1333), miso soups like this one, served with rice and pickled vegetables, became everyday fare in Japan.
1/4 oz. kombu (dried kelp)
1 cup bonito flakes
1/2 oz. wakame (dried seaweed)
2 tbsp. akamiso
4 tbsp. shiromiso
7 oz. firm tofu, drained, rinsed, and cut into 1/4'' cubes
2 scallions, trimmed and thinly sliced
1. Wipe kombu with a damp paper towel, then place in a container, add 4 cups water, cover, and refrigerate overnight. Remove and discard kombu.
2. Bring kombu stock to a boil in a medium pot over medium-high heat. Add bonito flakes, cook for 10 seconds, then remove pot from heat. Let stand for 2 minutes, then strain dashi (stock) through a sieve lined with cheesecloth. Discard bonito flakes. (If you're not using dashi immediately, it may be stored in a covered container in refrigerator for 1 week or in freezer for up to 1 month.)
3. Put wakame in a bowl, cover with cold water, and soak until soft, about 10 minutes. Rinse well to remove salt. Cut away any hard ribs, then slice wakame into 1'' pieces.
4. Pour dashi into a medium saucepan and bring just to a boil over medium-high heat. Whisk in akamiso and shiro-miso until they dissolve, then reduce heat to low. Do not allow soup to return to a boil. Add tofu and simmer for about 1 minute. Just before serving, divide wakame and scallions between 4 soup bowls, then fill each bowl with hot soup.