Miso & tofu dance with earthy mushrooms & crisp greens in this umami explosion. Dive into homemade comfort!
- Place the kombu and water in a large pot and bring to a simmer over medium heat. Do not let it boil.
- Once simmering, remove the kombu and discard.
- Add the shiitake mushrooms and simmer for 5 minutes.
- Add the bonito flakes and bring to a simmer again. Reduce heat to low and simmer for 10-15 minutes, allowing the flavours to infuse.
- Strain the dashi through a fine-mesh sieve into a clean pot.
- Separate the shiitake mushrooms and thinly slice them, once sliced, set it aside.
- Heat the dashi over low heat and whisk in the miso paste until dissolved. Avoid boiling as this can make the miso bitter.
- Stir in the spring onions, wakame and sliced shiitake
- Divide the tofu among bowls.
- Pour the hot soup over the tofu.
You can add any desired optional ingredients like carrots, bok choy or eggs.