Piece Kombu Miso Soup With Tofu

Piece Kombu Miso Soup With Tofu

Ingredients:
4 cups water
1 piece (about 3½ in or 8.5 cm) kombu or kelp
¼ cup dried bonito flakes
3 Tbsp light or dark miso
6 shiitake mushrooms, stems removed, thinly sliced
8 oz (250 g) soft tofu, cut into ½-in (1 cm) cubes
1 scallion, trimmed and finely chopped

Directions:
1. In medium soup pot, add water and kombu and bring almost to a boil.
2. Meanwhile, wrap bonito flakes in a clean coffee filter or tea ball. When water is just under a boil,
remove pot from heat and add wrapped bonito flakes. Let stand for 5 minutes. Remove and discard
kombu and bonito.
3. In small bowl, whisk together miso and a few Tbsp of soup broth until miso dissolves. Stir back
into soup pot along with mushrooms, tofu, and scallion. Heat over low heat for 2 minutes. Let stand
for 2 minutes before serving.