Japanese Miso Soup

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   ["You will make ""dash"" (savory broth) first, which is the base for many Japanese dishes. Wipe the white coating of kelp (kobu) and soak it in a pot with 6 cups of water about an hour before you make this soup (If you do not have time to soak the kelp an hour before, place a kelp in a pot and bring it to simmer). Bring this pot with the kelp to simmer and take the kelp out of the pot. Add bonito flakes (katsuo bushi) into the pot and once it started to simmer, scoop out the flakes. This is your basic ""dash"" (savory broth).", "", "If you are adding vegetables, such as potato, radish, eggplant, etc, this is when you add those ingredients to the broth. Bring it to boil and when the vegetables are cooked, turn the heat low to add miso. If you are only adding tofu and seaweed, no need to boil the broth; simple add tofu and seaweed, and then add miso. Make sure to completely dissolve miso. Adjust the taste by adding more miso. Do not boil water once you add miso. This will destroy the flavor.", "", "Serve the soup in bowls and enjoy!"]

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