Miso Soup🍲

Ingredients

• 4 cups water
• 1 large piece kombu (its a seaweed, about 4")
• 1/2 cup bonito flakes
• 1/4 cup white miso paste
• 4 oz. enoki mushrooms (optional)
• 4 oz. silken tofu, cut into 1/2" cubes
• 1/4 cup sliced scallions, for garnish

Steps

1. Make dashi: In a large pot over medium heat, bring water and kombu to a simmer. Remove kombu as soon as the water starts to simmer. Stir in bonito flakes and bring to boil, let boil 5 minutes. Turn off heat and let bonito steep for 15 minutes then strain out bonito flakes.
2. Return dashi to stove and bring to a simmer over medium heat. Whisk in miso until dissolved then add mushrooms. Add tofu and simmer 2 minutes. Do not boil.
3. Garnish with scallions to serve.