extra savory miso soup

1 tsp powdered Korean beef stock (Dashi-da)
2 cloves garlic, smashed
slivered white parts of 10 scallions (or 5 whole scallions, but I was simultaneously making scallion pancakes with the green parts so I used the white parts for this soup)
1 quart water
1 cup thinly sliced mildly flavored mushrooms (I find dried reconstituted shittake overwhelms this soup)

Combine all of the above, bring to a boil and simmer for 10 minutes. While the soup simmers, cut 1/3 block of tofu into 1 cm cubes and divide cubes between 6 earthen bowls. Sprinkle a few pieces of dried wakame over each pile of tofu cubes.

Remove soup from heat and whisk in 1/4 cup miso. Pour soup over tofu cubes, cover bowls to keep warm and let sit for five minutes, stirring once, to hydrate seaweed. Serve immediately with an optional sprinkle of freshly ground black pepper on top.

You can put the seaweed directly into the soup pot, but I don't like the way this makes the soup taste.

sundried tomato balsamic vinaigrette

1 small red or yellow bell pepper, diced
1 clove garlic
4 sundried tomatoes, softened
1/2 tsp salt
1 tbsp brown sugar (try molasses or maple syrup)
1/2 cup canola oil
1/4 cup balsamic vinegar
water

Blend all together in a blender. Add water 1 tbsp at a time until dressing reaches desired consistency.