Tofu and Wakame Miso Soup

Ingredients

• 4 cups water
• 1 (4-inch) piece kombu
• 1 cup loosely packed bonito flakes (katsuobushi), or 1 1/2 tsp instant dashi powder
• 2 tbsp dried wakame seaweed
• 7 oz silken or soft tofu, cut in 1/2-inch cubes
• 3 to 4 tbsp white or yellow miso
• 2 green onions, thinly sliced

Steps

1. Soak the kombu in the water in a pot 15 minutes if you have time, then heat slowly. Remove the kombu just before the water boils.
2. Add the bonito flakes, simmer 1 minute, then turn off the heat and let steep 5 minutes. Strain through a fine sieve, and return the dashi to the pot. (Or simply dissolve instant dashi in the water.)
3. Soak the wakame in cold water 5 minutes and drain.
4. Bring the dashi to a gentle simmer, add the tofu and wakame, and heat through 2 minutes.
5. Turn the heat to low. Dissolve the miso in a ladle of the hot broth and stir it back into the pot. Don't let the soup boil after adding miso. Serve topped with green onions.

TipBoiling miso dulls its flavor and aroma, so add it last and serve as soon as it's dissolved.