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Ingredients
- 1 piece kombu (kelp)
- 4 cups water
- dried bonito flakes
- tofu (bean curd), cut into small cubes
- wakame (seaweed)
- 4 Tbsp miso paste
Preparation
Step 1
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.