Authentic & Easy Miso Soup

We just got back from an amazing family trip to Asia, and I'm excited to share a yummy miso soup recipe we learned while staying in Japan. This is as close as you can get to the traditional way they make it over there.

Ingreadient

• 4 cups cold water
• 1/4 ounce kombu ((kelp))
• 1/2 ounce bonito flakes ((fish))
• 3 tablespoons white miso paste ((made from soybeans))
• 2/3 cup tofu (diced (or more if you prefer))
• 1 green onion (trimmed and thinly sliced)

Step by step

1. Pour the cold water into a medium pot and add the kombu. Soak for 30 minutes (or more if refrigerated). 
2. Place over low heat and bring to a light simmer (never boil). Turn off heat and remove kombu (discard or use for something else). 
3. Add the bonito flakes to the warm water and wait until they sink, 5 or 6 minutes.
4. Strain out the bonito flakes by using a fine strainer (or lining a regular strainer or colander with a paper towel), capturing the stock in a pot. Only squeeze very gently to release all the water from the flakes.
5. Reheat the dashi (stock). Remove a couple spoonfuls of stock and mix it together with the miso paste in a small bowl. 
6. Add this back to the stock, along with the tofu and green onions. Cook over low heat for a few minutes (do not boil) and serve.