Miso Soup

Steps

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1. 1
   Cut the kombu into roughly 2-inch by 2-inch sections using scissors.
   ▶ ≈0:26
2. 2
   Heat water to 175°F (80°C), then turn off the heat.
   ▶ ≈1:02
3. 3
   Place kombu and bonito flakes in a strainer, pour hot water over them, cover the pot, and steep for 5 minutes.
   ▶ ≈1:11
4. 4
   Chop 2 green onions into small pieces, prepare the dried wakame, and cut tofu into dice.
   ▶ ≈1:45
5. 5
   After 5 minutes of steeping, remove the kombu and bonito flakes, and gently press them with a ladle to extract all the liquid.
   ▶ ≈2:44
6. 6
   Add tofu to the stock and bring to a boil.
   ▶ ≈2:53
7. 7
   Once the soup boils, add the dried wakame and wait for it to fully rehydrate and expand.
   ▶ ≈3:06
8. 8
   Once the wakame has fully rehydrated, add the chopped green onion and turn off the heat.
   ▶ ≈3:19
9. 9
   Place miso in a ladle, add a small amount of soup, and dissolve the miso. Gradually add more soup as it dissolves, then stir the mixture back into the pot to combine evenly.
   ▶ ≈3:26