Ingredients:
4 cups of water
4 inch piece of kombu (dried kelp)
1/2 cup of bonito flakes (dried and smoked skipjack tuna)
3 tablespoons of miso paste
1/4 cup of chopped green onions
1/4 cup of tofu, diced
Instructions:
In a pot, bring the water and kombu to a boil. Remove from heat and let sit for 15 minutes to allow the flavors of the kombu to infuse the water.
Add the bonito flakes to the pot and let steep for 5 minutes.
Strain the dashi through a fine mesh strainer, discarding the kombu and bonito flakes.
Return the dashi to the pot and heat to a low simmer.
In a small bowl, whisk the miso paste with a little bit of the hot dashi until smooth.
Pour the miso mixture into the pot and stir until well combined.
Add the green onions and tofu to the pot and cook for 2-3 minutes or until heated through.
Serve the miso soup hot and enjoy!
