Homemade Miso Soup with Tofu (Print Version)

# Ingredients:

01 - 4 cups water.
02 - 1 piece kombu (10g dried kelp).
03 - 1 cup packed katsuobushi (dried bonito flakes).
04 - 7 ounces soft/silken tofu.
05 - 4 tablespoons miso paste.
06 - 1 tablespoon dried wakame seaweed.
07 - 1 green onion, sliced.

# Instructions:

01 - Slowly heat water with kombu, remove before boiling. Add katsuobushi, boil briefly, strain after 10 minutes.
02 - Warm dashi to just below boiling.
03 - Dissolve miso in ladle with small amounts of hot dashi, then add to pot.
04 - Cut tofu into cubes, add to soup.
05 - Add wakame and green onions just before serving.

# Notes:

01 - Never boil after adding miso.
02 - Can make dashi ahead.
03 - Best consumed immediately.

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