Ingredients:

  • 4 cups (950 ml) Water
  • 1 sheet (approx. 4x4 inches, 10x10cm) Dried Kombu (kelp)
  • 1 cup (10g) Dried Bonito Flakes (Katsuobushi)
  • 1/4 cup (60 ml) Miso paste (preferably awase miso, a blend of red and white)
  • 4 oz (115g) Firm Tofu, cut into small cubes (about 1/2 inch or 1.25cm)
  • 1/2 cup (loosely packed) Dried Wakame seaweed, rehydrated and chopped
  • 2 Green Onions, thinly sliced
  • Optional: a few drops of Sesame Oil, to finish

Instructions:

  1. If making dashi from scratch, combine water and kombu in a saucepan. Gently heat over medium-low heat. Remove kombu before the water boils. Add bonito flakes and simmer briefly. Strain the broth through a fine-mesh sieve. Discard the used bonito flakes.
  2. Return the dashi to the saucepan. Add the cubed tofu and rehydrated wakame. Heat over medium heat until gently simmering.
  3. In a small bowl, whisk together a small amount of the warm dashi broth with the miso paste until smooth. This prevents clumps.
  4. Reduce the heat to low. Gently stir the miso mixture into the saucepan. Do not boil. Simmer for 1-2 minutes to allow the flavors to meld.
  5. Ladle the soup into bowls. Garnish with sliced green onions and a few drops of sesame oil (optional). Serve immediately.