6 Servings 20 min Cook
1/2 Cup Seaweed
1/4 Cup, chopped Scallions
6 Cup Vegetable Broth
1 Cup (1/2" cubes) Tofu
1/4 Cup Miso
PREPARATION: Drain tofu and cut into 1/2-inch cubes.
Thinly slice scallions.
Prepare wakame: Combine wakame with warm water to cover by 1 inch and let stand 15 minutes, or until reconstituted.
Drain in a sieve.
Make soup: Stir together miso and 1/2 cup dashi in a bowl until smooth.
Heat remaining dashi in a saucepan over moderately high heat until hot, then gently stir in tofu and reconstituted wakame.
Simmer 1 minute and remove from heat.
Immediately stir in miso mixture and scallion greens and serve.
