This is for 1 serving. Go ahead and double, triple, quadruple it! It just takes longer to boil water. That's all.
1 cup of water (or home made dashi)
1 teaspoon of dried wakame (sea weed - the one I bought was like $2.50 and I only buy it every other month - remember I eat miso soup everyday?)
1 or 2 teaspoons of finely chopped green onions (I chop onions and keep it in a glass jar - it'll last about a few days in the fridge)
1 tablespoon of miso (any kind of miso will do - I like organic unpasteurized miso from Nijiya Market - I usually transfer the miso from the plastic container)
a pinch (1/8 teaspoon) of bonito or kombu (it's kelp - if you are vegan, go for kombu) or iriko dashi powder (omit this if you have home made dashi)
is a miracle condiment (at least to me) that makes a lot of thing more delicious thanks to the loaded organic amino acids and live culture and more! I believe you can buy miso from any supermarkets in the states now. Right? Also, there are misos which are already mixed with dashi. But these misos usually contains MSG... just so you know. I like unpasteurized organic miso. It's like $4 per pound.
However, it may be hard to find the ingredients for "dashi"
at your local supermarkets. So you probably end up going to a Japanese or Asian market anyway... Any Asian stores and natural food stores carry dashi ingredients
such as bonito flakes and kombu (kelp). But you have to go to a Japanese or Asian store to find powdered dashi from one or two or 10 different brands.
But be aware if you want miso soup for the health benefits, most of these powdered dashi include MSG and preservatives. Find the one without those chemicals. There are many of them available if you go to Japanese markets. I used bonito dashi from Riken for this recipe because it was in the care package from my mom in Japan :) No MSG. No chemical preservatives. No GMO. This one is available here, too, and has a label in English ;)
Also, you can find dried seaweed
at any Asian markets.