Add 4 cups of water and 1 piece of kombu to a medium saucepan. If time permits, soak the kombu for 30 minutes to overnight to enhance flavor.
2
Slowly heat the kombu broth on medium-low heat to extract maximum umami. Just before boiling, remove the kombu to prevent it from becoming slimy and bitter.
3
Add 1 cup of katsuobushi and bring back to a boil. Reduce heat and simmer for 30 seconds, then turn off heat. Let the bonito flakes settle for about 10 minutes, then strain through a fine mesh sieve.
4
Heat the dashi until it begins to simmer, then turn off the heat. Add 4-5 tablespoons of miso paste and use a miso muddler to help dissolve it quickly. Taste and adjust the amount of miso as needed.
5
Cut 7 oz of soft tofu into small cubes and add to the miso soup. Soft tofu is ready to eat straight from the package and only needs to be warmed through.
6
Add 1 tablespoon of dried wakame seaweed. Gently reheat the miso soup until hot, being careful not to boil it, as boiling can diminish nutrients, flavor, and aroma.
7
Slice 1 green onion into thin rings. Pour the miso soup into a bowl and garnish with the green onion slices before serving.
PrimedTableBETA
