Ingredients
- water, 4 cups
- Dried kombu, about 2in x 3in sheet or kor for more flavour
- bonito flakes or dried shrimp or anchovies
- dried kelp flakes or seaweed
- soft or silken tofu, cubed
- green onion, 1 tsp, chopped
- Miso paste, 2 tablespoons or add to taste
Directions
Add bonito flakes and kombu to water in a pot and bring to boil. Let simmer for a few minutes then cover and let sit for 20 minutes. Or light simmer without lid for 10 minutes.
Remove bonito flakes and kombu, keeping all the liquid in the pot. This will be the soup base.
Add dried seaweed and tofu to pot and bring to simmer until seaweed is soft.
Add green onion. Remove from heat and let cool for several minutes. Make a miso paste slurry in a separate bowl using some water or some soup. Add the slurry to the soup and mix well so the miso paste is blended into the soup. Try not to boil miso paste, so it can retain all the nutrients. Serve and enjoy!
hotsoup 