6 inch (15 cm) Japanese kombu, or dried kelp, rinsed
1 oz (30 g) bonito flakes, dried, shaved
1 oz (30 g) dried seaweed, soaked in warm water and drained
4 oz (120 g) silken tofu, cut into small piece s
2 1/2-3 tablespoon swhite miso paste
1 tablespoon scallion, chopped
Instructions
Bring the water and kombu to a boil in a stock pot over medium heat. Remove the kombu and add the bonito flakes, then simmer on low heat for 5 minutes. Use a ladle to remove any foam and scum from the surface.
Strain the dashi through a fine sieve without squeezing or pressing the bonito flakes. Discard the bonito flakes. Bring the dashi to a boil, then add the seaweed and tofu, cooking for 3 minutes.
Turn off the heat and add the miso paste to the soup. Stir with a pair of chopsticks until the miso paste is completely dissolved. Top with scallions and serve immediately.
