Dashi with Crab and Tofu
For this soup, Sylvan Mishima Brackett makes tofu from fresh soy milk and shaves his own bonito (flakes of smoked, dried skipjack tuna) from a block of dried Japanese tuna for the dashi (broth). The secret to this quick version--prepared with store-bought ingredients--is to buy the best-quality bonito you can find. Look for it at Japanese markets.
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