Japaneseby Cook MediaMiso SoupPrep5 minCook10 minTotal15 minServes4Keep screen onSaveShareIngredients4 cups water1 piece kombu (10 cm)1 cup bonito flakes3 tbsp miso paste150 g silken tofu, cubed1 tbsp dried wakame2 scallions, slicedStepsStep-by-step0 of 5 done1Soak the kombu in the water 10 minutes, then heat until just before boiling. Remove the kombu.2Add bonito flakes, simmer 1 minute, turn off the heat, steep 3 minutes. Strain.3Rehydrate the wakame in a little water.4Return the dashi to low heat. Whisk the miso into a ladle of broth, then stir it in. Do not boil.5Add tofu and wakame. Warm through. Top with scallions.Photo: Douglas Perkins · Wikimedia Commons · CC0
