Authentic Miso Soup

Ingredients

Contains: soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 cups water
• 1/2 cup bonito flakes
• 1 (4 inch) piece dashi kombu (dried kelp)
• 1/2 (12 ounce) package tofu, cut into chunks
• 1 teaspoon dried wakame
• 3 tablespoons miso paste
• 1/4 cup chopped green onions

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Place the dashi kombu and the dried wakame in the water in a pot and let them soak for 15 minutes.

2. Set the pot over medium-low heat and warm it slowly until small bubbles form at the edges, about 5 minutes. Do not let it reach a full boil.

3. Remove and discard the kombu just before the liquid simmers.

4. Add the bonito flakes, stir, and let them steep for 2 minutes off the heat until they sink.

5. Strain the broth through a fine sieve into a clean pot and discard the bonito flakes.

6. Return the broth to medium heat, add the tofu chunks, and warm gently for 3 minutes without boiling.

7. Ladle about a cup of hot broth into a bowl, whisk in the miso paste until smooth, then stir it back into the pot. Keep it below a simmer.

8. Stir in the chopped green onions and serve hot.