We made this soup on a cold and foggy San Francisco summer morning at Cultivate SF a few weeks ago.
2 pieces kombu 6-inch, wiped clean
6 cups water
¼ cup red miso
1 cup nameko or shiitake, trimmed
3 Tablespoons dried wakame
3 oz yuba, cut into thin strips
2 Tablespoons green onions or mitsuba
1 16-oz medium tofu
To make the dashi, in a small saucepan, add cold water and kombu. Let sit 15 minutes, then bring to an almost boil. Remove from heat. Let steep 15 minutes, then strain out kombu. Discard solids and transfer dashi to a pot.
Using 2 Tablespoons of the dashi, soften the miso to a smooth paste. Add more dashi if needed, then add the softened miso to the dashi and whisk to combine. Bring to a gentle, just simmer to dissolve the miso. Strain the broth if preferred. Then add the mushroom, and wakame, and simmer a few minutes until mushrooms are tender. Add tofu and heat through. Do not boil. Garnish with green onions or mitsuba.