Miso Soup with Silken Tofu, Wakame, and Scallions over Hot Rice

Silken tofu and wakame drift in gentle white-miso dashi over hot short-grain rice, brightened by scallions and ginger. It echoes the quiet alley bowls that steadied Edo night workers in Soba Steam After Curfew, after the ward still smelled of wet ash.

Serves 2

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Ingredients

• 1 cup short-grain white rice
• 3 cups water
• 1 tsp instant dashi powder
• 3 tbsp white miso
• 6 oz silken tofu
• 2 tbsp dried wakame seaweed
• 3 scallions
• 1 tsp fresh ginger

Instructions

1. 1Rinse the rice until the water runs clear then cook it in water using a rice cooker or stovetop until tender and fluffy.
2. 2Bring the remaining water to a simmer in a saucepan and whisk in the instant dashi powder.
3. 3Reduce heat to low, add the white miso and grated ginger, stirring gently until fully dissolved without boiling.
4. 4Cut the silken tofu into small cubes and add to the soup along with the rehydrated wakame; warm through for 2 minutes.
5. 5Slice the scallions thinly and stir most into the soup, reserving some for garnish over the hot rice bowls.