Miso Soup

Ingredients

• 4 cups water
• 1 piece (3-inch) dried kombu
• 1/2 cup bonito flakes
• 3 tbsp miso paste
• 1/2 block soft tofu, cubed
• 2 tbsp dried wakame seaweed, rehydrated
• 2 green onions, sliced

Instructions

1. 1Combine the water and kombu in a pot and heat gently over medium-low heat for about 5 minutes, removing the kombu just before the water boils.
2. 2Add the bonito flakes, bring to a brief simmer for 1 minute, then strain the broth through a fine sieve to make dashi, discarding the solids.
3. 3Return the strained dashi to the pot and warm it over low heat, keeping it just below a simmer.
4. 4Ladle a small amount of the warm dashi into a bowl, whisk in the miso paste until fully dissolved, then stir this mixture back into the pot.
5. 5Add the tofu and wakame and warm through gently for 2 to 3 minutes, taking care not to let the soup boil, which can dull the miso flavor.
6. 6Ladle into bowls, top with sliced green onions, and serve immediately.

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