Miso soup
½ cup dried wakame (seaweed)
¼ cup white miso (fermented soybean paste)
6 cups dashi (recipe follows)
½ pound soft tofu, drained and cut into ½-inch cubes
¼ cup thinly sliced scallion greens
  1. Prepare the wakame by soaking it in warm water to cover by 1 inch in a bowl until softened, about 15 minutes. Drain in a sieve.
  2. Stir together miso and ½ cup dashi in a bowl until smooth.
  3. Heat remaining 5½ cups dashi in a saucepan over moderately high heat until hot, then gently stir in tofu and softened wakame.
  4. Simmer for 1 minute and remove from heat.
  5. Immediately stir in miso mixture and scallion greens and serve forth.
1 ounce (30 grams) konbu (dried kelp)
6 cups cold water
1 cup tightly packed bonito flakes
  1. Wipe any sand or salt from konbu with a dampened cloth.
  2. Combine konbu and cold water in a 4-quart heavy saucepan and bring just to a boil over high heat.
  3. Remove from heat and remove and discard konbu.
  4. Sprinkle bonito flakes over liquid and let stand for 3 minutes then, if necessary, stir to make flakes sink.
  5. Pour stock through a cheesecloth-lined sieve into a large heatproof bowl.