8 cups water
4 inch x 4 inch piece kombu
(Japanese dried kelp)
1/2 cup flaked bonito
(katsuo-bushi)
2 teaspoons shoyu
(low sodium soy sauce)
1/2 cup light miso paste
7 1/2 cups dashi
8 ounces firm tofu
4 green onions
Step 1 - Dashi (soup base)
To a large saucepan add the water and kombu. Bring to a boil. Remove from heat. Add bonito. Steep for 3 minutes. Strain.
Step 2 - Soup preparation
Cut the tofu into 1/4 inch pieces. Heat the miso paste and dashi together in a pot very gently. Stir constantly. Do not boil. Add the tofu. After one minute remove from heat. Garnish by snipping green onions over soup.
Variation: You can also add shrimp to the pot when you add the tofu. Just cook a few minutes until it turns pink.
Serves 4
Recipe by Amber Share
Ingredients are available at AsianFoodGrocer, your local Whole Foods or Asian Grocery Store.