Easy Miso Soup

• Produce

  • 1 tbsp Scallion
  • 1 oz Seaweed, Dried

• Refrigerated

  • 4 oz Silken tofu

• Condiments

  • 1 oz Bonito flakes, dried
  • 2 1/2 tbsp White miso paste

• Liquids

  • 4 cups Water

• Other

  • 1 6-inch pieces Japanese kombu or dried kelp, rinsed

Found on rasamalaysia.com

Description

Ingredients

• 4 cups water
• 1 6-inch pieces Japanese kombu or dried kelp, rinsed
• 1 oz dried, shaved bonito flakes
• 1 oz dried seaweed, soaked in warm water and drained
• 4 oz silken tofu, cut into small pieces
• 2 1/2-3 tablespoons white miso paste
• 1 tablespoon chopped scallion

Directions

• Bring the water and kombu to boil in a stock pot on medium heat. Remove the kombu and add the bonito flakes, simmer on low heat for 5 minutes. Remove the foams and scums on the surface using a ladle. Strain the dashi through a fine sieve. Do not squeeze or press the bonito flakes. Discard the bonito flakes. Bring the dashi to boil, then add the seaweed and tofu and cook for 3 minutes. Turn off the heat and add the miso paste into the soup. Stir the soup with a pair of chopsticks until the miso paste is completely dissolved. Top with the scallion and serve immediately.