|Posted on October 19, 2009 at 12:51 PM|
3 1/2 to 4 tablespoons Mugi, Koji, white or red miso or a combination of any two
1 tomato, cut in quarters, and then slice each quarter crosswise into 1/2-inch thick pieces
2 tsp wakame seaweed, hydrated and cut into bite size pieces
1/2 square of soft tofu, cut into 1/4 inch squares
Bring the Dashi to a boil in a medium saucepan, then reduce the heat to maintain a simmer. Add the hydrated wakame seaweed, tomatoes and tofu and simmer for a couple of minutes.
In a small bowl, dissolve 3 1/2 tablespoons of the miso paste in a few tablespoons of the warm Dashi. Add the mixture to the saucepan. Taste and add more miso paste, Dashi or water, depending on how strong the soup tastes. Turn off heat.
Pour the soup into individual bowls.