piece kombu (kelp)
dried bonito flakes
tofu (bean curd), cut into small cubes
Tbsp miso paste
1. Prepare a small saucepan. Put a piece of kelp (Kombu), along with four cups of water and simmer for awhile. Then remove the kelp before it begins to boil. Add dried bonito flakes for a few minutes and then remove the flakes. This is your soup stock. 2. Add Tofu and seaweed into the soup stock and allow to simmer for about 5 minutes, until it's cooked. 3. Dissolve about 4 Tbsp of miso paste in a ladle with a small amount of boiled water and then pour it into the soup stock. Stir gently, then turn off the heat before it begins to boil and it's ready to serve.