Ingredients

a 4 inch piece of kombu (optional)
4 cups water
1 cup dried bonito flakes
1-1/2 to 3 tablespoons miso paste
1/2 pound tofu, cut into small cubes
4 scallions, chopped

Cooking Instructions

Wipe the kombu with a dry cloth to remove any dirt (but avoid removing the white, powdery substance on the surface). Place the kombu in a saucepan with the water and bring to a boil over medium-high heat (or, if you aren't using the kombu, simply put the water in a pot and bring it to a boil). As soon as the water begins to bubble, stir in the bonito flakes. Turn off the heat and let rest for several minutes until the bonito flakes settle to the bottom of the pot. Strain through a cloth or fine sieve and discard the used kombu and bonito flakes.

In a small bowl, whisk the miso paste together with about 1/2 cup of the broth until fully dissolved and set aside. Transfer the remaining broth to a clean pot. Bring to a simmer and add the tofu. Cook for just another moment to allow the tofu to heat through. Add the broth with the miso dissolved in it and remove from heat (you don't want to let the soup come to a boil once the miso has been added). Serve in bowls garnished with the chopped scallions.

Makes 4 servings

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recipe courtesy of elliemay.com