Miso Soup Tofu Dashi (Print Version)

# Ingredients:

01 - Freshly sliced green onion.
02 - Soft tofu for soup.
03 - Seaweed (dried wakame).
04 - Bonito flakes (katsuobushi).
05 - Dried kelp (kombu), a 4-inch square piece.
06 - Hot water for base.
07 - Mellow miso paste.

# Instructions:

01 - Let kombu soak in cold water and slowly heat it up. Pull it out before the water gets to a full boil, about 10 minutes in.
02 - Throw in bonito flakes; let the water boil, then turn off the heat. Wait 30 seconds and let them settle.
03 - Strain out the fish flakes using a fine mesh. Keep the broth warm.
04 - Scoop miso into a ladle and stir it gently with a bit of warm broth until it's fully blended.
05 - Dice the tofu into small cubes and toss it in the soup with your wakame. Finely chop the onions too.
06 - Warm it just enough to stay hot without boiling. Add sliced onions on top and enjoy immediately.

# Notes:

01 - Don’t let it boil after mixing in miso.
02 - You can prep the broth ahead of time and save it.
03 - Tastes best when served piping hot.

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