Miso soup

This soup is a staple in Japanese cooking, you see it in every Japanese restaurant, served before Sushi. It took me a while to appreciate the deep flavors in this soup, I didn't enjoy it so much at first, it tasted a little too earthy, but I've grown to enjoy it ever since. Some of the ingredients are a little difficult to find, but like anything, try and you shall succeed. The fish stock in this recipe (Dashi), I replaced with a vegetarian version and the Wakame (dried seaweed) I was lucky enough to find a Kosher one at the fish store. Here's what you'll need:

serves 4 (small bowls)

5 cups vegetable stock (water and root vegetables like carrot, onion, celery and mushrooms, that you've cooked with grated ginger, 1 tsbp soy sauce, 1 tsp mirin) then strained or water and vegetable bouillon cube
1 package soft tofu (cut into 1/2 inch cubes)
4 tsp wakame (dried seaweed) soaked in a bowl with cold water till it triples in size
If you can't find the wakame, you can always just cut up some Nori seaweed, not as authentic, but good none the less
6 tbsp miso paste
4 chopped green onions (for garnish)

In a pot, bring stock to a boil, the lower the heat and take 4 tbsp of the stock and add to a bowl with the miso paste. You want to melt the paste, if it's still too thick, add more stock to the mixture, then pour everything into the stock pot. To that, add the cubed tofu, then the re hydrated seaweed, cook for another 5 minutes, but DO NOT bring to a boil, boiled miso will curdle. Ladle into a small bowl and add 1 tbsp chopped scallions and enjoy!
(BTW, Miso is very salty, so no need to add salt)