Vegetarian Miso Soup

After a trip to Whole Foods and $12, we are ready to begin!

Additionally, you will need scallions and a carrot. We have scallions in the garden still- even though mostly wilted from the cold, they are good to use.
Peel and slice a small carrot on the diagonal. I happened to use 1/2 of a large carrot.
Simmer in 3 cups of water for 10 minutes.
Measure out a heaping tablespoon of wakame and soak in a bowl of cold water during that time.
When the carrots are done, drain the wakame in a small colander then dump in with the carrots. Cook on a simmer still, for a minute. Add chopped scallions and turn the heat off.

I opened up the miso and POW! Holy shout at you health statement!

Scoop out 1 1/2 tablespoons or so of miso (no exact measuring needed) and plop in a bowl. Use your spoon to scoop some broth in and create a paste by mixing it with the back of your spoon.
Pour the paste in and stir. While that sits, cut up some tofu in nice little 1/4" cubes.
Add to the soup and enjoy!
It was very good!
Next time I'm going to try Alton Brown's version.
He starts by making his own dashi (which includes fish flakes).
This NY Times article has me very excited about cooking with dashi!
Serves two big bowls.
Andrew the taste-tester tried all elements of the second bowl (he was napping when I made this) and enjoyed the miso broth, tofu and carrots. He did turn away from a heaping spoonful of wakame ;D.