Ingredients
- 4 cups water
- 1 piece kombu (dried kelp) (⅓ oz, 10 g per piece; 4 x 4 inches or 10 x 10 cm)
- 1 cup katsuobushi (dried bonito flakes)
- 7 oz soft/silken tofu (kinugoshi dofu)
- 4 Tbsp miso
- 1 Tbsp dried wakame seaweed
- 1 green onion/scallion
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Instructions
- Gather all ingredients and cut the green onion into thin rounds.
- To make the dashi: In a saucepan, put 4 cups of water and the kombu, heating gently until just before boiling. Remove the kombu before it boils. Add the katsuobushi, bring to a boil for 30 seconds, then turn off the heat and let it sit for a minute. Strain through a fine sieve or cheesecloth.
- Return the dashi to a gentle simmer. Sprinkle in the dried wakame to rehydrate.
- Cut tofu into bite size cubes and add them to the pot. Warm gently for a minute or two.
- Scoop a ladle of hot dashi into a bowl and whisk in the miso until smooth. Stir the miso slurry back into the pot and adjust seasoning as desired.
- Ladle the soup into bowls and top with sliced green onions. Serve immediately while warm.
Notes
- Avoid boiling the soup once miso has been added to maintain its delicate flavors. Store tightly covered in the fridge for up to 3 days.