Ingredients
6cupswater
¼cuppacket bonito flakes
¼cupwhite shiro miso,soybean paste
6ozsilken soft tofu,cut into ¼-inch cubes
½cupdried wakame
4green onions,thinly sliced
Preparation
In a large saucepan, bring the water to a boil over high heat.
Once it reaches a simmer, reduce heat to medium-low, and then stir in the bonito flakes. Simmer for about 5 minutes, or until most of the flakes sink to the bottom of the pan.
Strain out the flakes, and return the pan with the broth to the stove.
In a separate small bowl, add the miso paste along with ½ cup of the dashi broth. Whisk together until smooth. Then add the miso back to the saucepan with the rest of the broth.
Add the tofu, wakame and green onions to the broth, and gently stir to combine.
Increase the heat to medium-high, and continue cooking for about 5 minutes, or until the soup reaches a simmer.
Remove from heat and serve immediately, topped with extra green onions if desired.
