Miso Soup

Instructions

1. Soak the kombu. Combine the cold water and kombu in a large saucepan. Let the kombu soak for 30 minutes to slowly infuse the water with flavor.
2. Prepare the dashi broth. After soaking, heat the pot over medium-low until small bubbles just begin to form around the edges (do not let it boil). Use tongs to remove and discard the kombu. Increase the heat slightly until the water just reaches a simmer, then turn off the heat and add the bonito flakes. Let the flakes soak for 2 minutes for a light broth, or up to 5 minutes for a richer, more umami flavor.
3. Strain the dashi broth. Line a fine-mesh strainer with a paper towel or cheesecloth. Slowly pour the broth through into a heat-safe bowl, allowing the liquid to drain naturally. (Avoid pressing on the bonito flakes, which can make the broth bitter.) Return the clear dashi to the saucepan.
4. Warm the tofu and scallions. Add the tofu and half of the scallions to the broth. Warm gently over medium heat until just below a simmer — do not boil, which can break apart the tofu.
5. Add the wakame. Stir in the wakame seaweed and turn off the heat.
6. Dissolve the miso. Scoop the miso paste into a small fine-mesh strainer (or ladle). Lower it into the hot broth so it’s partially submerged, then use chopsticks or a fork to whisk the paste until fully dissolved.
7. Adjust and serve. Taste and adjust seasoning with a touch more miso or a pinch of salt, if needed. Warm once more just until almost simmering (do not boil), then remove from heat.
8. Serve. Ladle into bowls and top with the remaining scallions. Serve immediately while warm and enjoy.