Homemade Miso Soup (Print Version)

# Ingredients:

01 - Water for dashi stock.
02 - Kombu (dried kelp), 4x4 inch piece.
03 - Katsuobushi (dried bonito flakes).
04 - Soft silken tofu.
05 - Fresh miso paste.
06 - Dried wakame seaweed.
07 - Fresh green onion.

# Instructions:

01 - Place kombu in cold water. Heat slowly until almost boiling, about 10 minutes. Remove kombu just before water boils.
02 - Add bonito flakes to hot water, bring to boil. Turn off heat after 30 seconds and let flakes sink to bottom.
03 - Pour stock through fine strainer to remove bonito flakes. Keep strained dashi stock hot.
04 - Put miso paste in a ladle or strainer. Slowly mix with hot dashi until paste dissolves completely.
05 - Cut tofu into small cubes. Add to soup along with wakame seaweed. Slice green onions thinly.
06 - Heat until just hot but not boiling. Top with green onions and serve right away.

# Notes:

01 - Never boil after adding miso.
02 - Can make dashi ahead and store.
03 - Best served fresh and hot.

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