Miso Soup with Sea Vegetables

Name: Miso Soup with Sea Vegetables
Ingredients: kombu; dried wakame seaweed; white miso paste; scallions

Traditional miso soup with kombu dashi. Makes 4 servings.

From The How Not to Age Cookbook

Ingredients

In a pot, combine the kombu and 5 cups (1.2L) of water, and set aside for 30 minutes to soften the kombu.
Bring the kombu and water to a simmer over medium-low heat and continue to simmer for 20 minutes.
Do not boil.
Remove the pot from the heat, then remove and discard the kombu.
Rehydrate the dried wakame seaweed by placing it in a bowl with enough water to cover and letting it sit for 5 minutes.
Squeeze out the water and divide the wakame equally among four small soup bowls.
Ladle about 1 cup (235ml) of the hot dashi into a bowl.
Add the miso paste and stir together until well combined.
Pour the blended miso mixture into the pot of dashi.
Reheat until hot but not boiling.
Ladle the hot miso soup into the prepared soup bowls that contain the wakame.
Sprinkle each bowl of soup with some of the minced scallion.
Serve hot.

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