I've posted miso soup recipes before, but this one was so yummy I had to post.
5 dried shiitake mushrooms and a sheet of kombu about as big as your hand, covered in boiling water and allowed to steep for hours--all day in this case--then remove mushroom stems and slice the caps thin; discard the kombu--keep the soaking water, it's the base of the soup! Return the mushrooms to the broth and set aside
1/2 small white onion, finely sliced
1 tsp rapeseed oil
2-3 sticks of wakame seaweed, crumbled fine
2 scallions, sliced thin, including white and green parts
sweet white miso paste to taste (some like their soup stronger than others)
2-3 cubes of fresh tofu per bowl
The amount of water and miso paste you use is determined by how much soup you want to end up with. I made enough for two hungry people and enough left over to take for lunches the next day, so probably enough for 6 if having with a traditional full Japanese meal.
Saute onion slices in rapeseed oil until soft. Add soup stock and mushrooms, wakame and green onions. Bring to simmer. Put a big dollop of the miso paste in a big ladle and dip the ladle into the soup to get some broth in the ladle; mix to thin out the miso, then submerge ladle completely and stir miso into soup broth. Taste and continue mixing in miso paste until as strong as you want it. (Sweet white miso paste has a very mellow and savoury taste. We like a lot of it!)
To serve, place fresh tofu cubes in bowl and ladle soup over the top. Garnish with more fresh scallions.