Ingredients
Scale
- 4 cups water
- 1 piece kombu (dried kelp), about 4 inches long
- 1/2 cup bonito flakes (skip for vegan and use dried shiitake for umami)
- 3 tablespoons white or yellow miso paste
- 1/2 cup silken tofu, diced into small cubes
- 2 tablespoons dried wakame seaweed
- 2 green onions, thinly sliced
Instructions
- Make the Dashi: In a pot, add water and kombu. Slowly bring to a simmer over medium heat. Remove kombu just before boiling.
- Add Bonito Flakes: (Skip for vegan version.) Add bonito flakes and simmer for 1-2 minutes. Strain the broth to remove flakes.
- Dissolve Miso: Return the broth to low heat. In a small bowl, mix miso paste with a ladle of hot broth until smooth, then stir back into the pot.
- Add Tofu & Seaweed: Stir in diced tofu and wakame. Simmer gently for 2-3 minutes until tofu is warmed through.
- Finish: Add sliced green onions. Serve immediately.
Notes
- Make it Vegan: Skip bonito flakes and use dried shiitake mushrooms for a deep umami flavor.
- Add Veggies: Mushrooms, spinach, or thinly sliced carrots work well.
- Spicy Option: Add a dash of chili oil or red pepper flakes.
- Use Different Miso: White miso is milder; red miso gives a deeper, more intense flavor.