| Prepare Dashi: |
| 1. |
Wipe dusty coating from the sea kelp. Place the kombu in a large pot with 6 cups of water. Bring water to a slight roll (DO NOT BOIL), steep for 5 - 20 minutes, keep water to a slight roll. |
| 2. |
Remove and discard the kombu. Add bonito flakes (tuna flakes). Steep for 5 - 20 minutes, keep water to a slight roll. |
| 3. |
Remove the pot from heat then let it cool. Strain liquid into a sauce pan then discard the bonito flakes. |
| 4. |
The remaining liquid is "Dashi", this is a liquid base that can be used to make a variety of soups and sauces. |
| Prepare Miso: |
| 1. |
Place 6 cups of dashi into a sauce pan then let it roll (DO NOT BOIL). |
| 2. |
Add 4 tbsp of miso paste, stir until it dissolves. |
| 3. |
Add 4 oz of tofu cubes and 1 tbsp of wakame (2 finely chopped scallions optional*). |
| 4. |
Have miso soup sit for 5 minutes before serving. |
| 5. |
Then serve into bowls, and enjoy! |
4 Servings
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