Miso Soup

Instructions

1. Add kombu and water to a saucepan. Soak for 30 min at room temperature.
2. Slowly bring up to a boil (~10 min at med-low heat). Remove kombu just before boiling.
3. Add bonito and bring back to a near-boil. Simmer for 30 sec.
4. Turn off the heat and steep for 10 min. Strain out the katsuo.
5. Bring back to a boil and remove from heat. Dissolve the miso into the dashi using a mesh strainer. Add wakame, green onion, and tofu.

Notes

• ~18 g (1 tbsp) miso per 240 g (1 cup) dashi