Don't let the exotic ingredient list scare you too much. Dashi you know how to make, miso is easy to find in the refrigerated section of any Asian market, and tofu you can find at any grocery store these days. Though I do prefer the silken tofu (House is my favorite brand you can buy in the US) you find at Asian markets to the kind you can buy at grocery stores. And I'm not saying that to be snobby. It really is just my personal preference. But when I'm too lazy to make my own tofu or to head to the Asian market, medium or firm tofu at the grocery store works great.
Miso wasn't a flavor I was fond of as a kid. I know, you're thinking I'm so not Japanese, right? I've learned to love it as an adult, and I rarely go a week without it. It's my favorite.
This might be the hardest ingredient for you to find. It's with all of the other seaweeds, and you might just have to ask for help or go to an online source. If seaweed isn't your thing (though eventually I think you should give it a shot), substitute baby spinach.
2 teaspoons dried, cut wakame
2 scallions, sliced very thin
6 cups dashi
1.5 tablespoons red or white miso (or a combination of both)
- In a small sauce pan, heat the dashi. Add the miso, and stir in to combine until completely dissolved. Add the tofu just to heat it through.
- In the small serving bowls, equally distribute the wakame. Pour the hot miso broth over the wakame, and equally distribute the tofu. Garnish with the scallion. Serve hot along side rice.