Recipes

Wrap the block of tofu in 2 layers of paper towels and lay on a plate. Invert a second plate on top of the tofu and weigh down with a can or something heavy. Leave for 20 minutes then cut the tofu into 1/4 to 1/2-inch cubes. Meanwhile, heat the dashi in a saucepan over medium-high heat. When the dashi is almost simmering, ladle 1 cup into a small bowl. Add the miso to the 1 cup of broth, and whisk until smooth. Bring the remaining dashi to a bare simmer, and the miso mixture and whisk to combine. Return to a slight simmer, being careful not to boil the mixture. Add the tofu, scallions, edamame, and dulse. Cook for another minute or until heated through. Remove from the heat, season to taste if needed, and ladle into soup bowls and serve immediately.