Miso Soup

• silken tofu, pressed and cut into 1/4" cubes


• 2 quarts dashi


• 6 T akamiso (red)


• 2 T shiromiso (white)


• 4 thinly sliced scallions (toss white ends in along with miso - they get sweet!)

Heat dashi to 100 degrees over medium heat. Ladle about 1 cup of dashi into bowl containing all the miso and whisk until smooth. Bring the remaining dashi to a light simmer for about 10 minutes. Add the miso and return to simmer - DO NOT BOIL!!! Add tofu and scallions, cook additional minute to heat them through. Serve

For a variation, see Enoki Mushroom Miso Soup.