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Ingredients
2 servings
Dashi Stock (optional)
1 piecekombu
dried kelp, about 10×10 cm
500mlwater
1 cupkatsuobushi
bonito flakes, For vegan dashi: replace bonito with 1 dried shiitake mushroom, whole
Soup
2 Tbspmiso paste
white “shiro” miso is classic, but any works
100gsilken tofu
or soft, cut into small cubes
1green onions
thinly sliced
Optional to add in the soup
Instructions
Ichiban Dashi Stock (optional)
Step 1
Place kombu in a small pot with 2 cups cold water
Step 2
Let it soak at least 20–30 minutes (longer = better umami; overnight is great).
Step 3
Slowly heat the pot over medium-low
Step 4
Important: Before the water boils (small bubbles forming at edges), remove the kombu
Step 5
Once the kombu is removed, raise heat to a gentle boil
Step 6
Turn off heat and add the bonito flakes
Step 7
Let it steep for 2–3 minutes until the flakes sink
Step 8
Strain through a fine sieve or cheesecloth
Soup
Step 9
Return the dashi (homemade or ready-made) to the pot and heat gently (don’t boil)
Step 10
Add tofu cubes and other vegetables (if using). Warm through
Step 11
Place miso paste in a small bowl. Add a ladle of hot dashi and whisk to dissolve
Step 12
Stir the dissolved miso back into the pot
Step 13
Turn off heat. Add sliced green onions
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