INGREDIENTS
2 Tbsp. wakame* seaweed
6 cups water, divided
¼ cup miso paste, red or white*
3 bags instant dashi*
½ cup frozen, shelled edamame
8 medium shrimp, raw, peeled and deveined
½ cup firm tofu, cut into ½-inch cubes
sliced scallions and toasted sesame seeds, for garnish
*Wakame, miso paste and instant dashi bags available at Global Foods Market.
PREPARATION
• Soak the seaweed in 1 cup cold water. Meanwhile, whisk the miso paste with 1 cup hot (not boiling) water and set aside.
• In a medium saucepan, boil 4 cups water. Steep the dashi 3 minutes, then remove and discard the dashi bags. Add the edamame and cook over medium-high heat for 3 minutes. Stir in the shrimp and tofu.
• Drain the wakame, squeezing to remove excess water, and add to the pot. Remove the pot from heat, and stir in the miso mixture.
• Divide among four bowls and garnish with the scallions and sesame seeds.
This article appears in January 2015.