Classic Miso Soup

Steps

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1. 1
   Place kombu in 1 litre of room-temperature water and bring it to a slow boil over about 10 minutes. Avoid boiling vigorously as this will make the kombu taste bitter.
   ▶ ≈4:47
2. 2
   Remove the kombu once the water is hot and steaming but not boiling. The kombu has already released its umami flavor into the broth.
   ▶ ≈5:36
3. 3
   Add the bonito flakes and heat until the water is barely simmering. Turn off the heat and let sit for about 2 minutes to allow the bonito to infuse its flavor.
   ▶ ≈6:06
4. 4
   Strain the dashi stock into a clean pot, discarding the solids. The broth should have a golden color.
   ▶ ≈6:31
5. 5
   Warm the dashi until steaming, then turn off the heat. Ladle a few spoonfuls of hot stock into a separate cup.
   ▶ ≈6:57
6. 6
   In the separate cup, use a fork to dissolve the miso paste into the hot stock (about 1 tablespoon per cup of dashi). It's important to dissolve it separately to prevent lumps from forming.
   ▶ ≈7:16
7. 7
   Add the wakame seaweed that has been soaking in room-temperature water for 30 minutes until rehydrated.
   ▶ ≈7:57
8. 8
   Stir in the dissolved miso, then add cubed silken tofu and chopped spring onion. Serve immediately while hot.
   ▶ ≈8:12