Miso Soup

1. 1

   Wipe any sand or salt from kombu with a dampened cloth.

2. 2

   Bring kombu and water just to a boil in a 2-quart saucepan over high heat.

3. 3

   Remove kombu with tongs and reserve for another use.

4. 4

   Sprinkle katsuo bushi over liquid and remove pan from heat.

5. 5

   Let stand 3 minutes, then pour through a cheesecloth-lined sieve into a bowl.

6. 6

   Stir together misto and 1/4 cup dashi in a bowl until smooth.

7. 7

   Heat remaining dashi in saucepan over moderately high heat until hot, then gently stir in tofu.

8. 8

   Simmer 1minute and remove from heat.

9. 9

   Immediately stir in miso mixture and and scallion greens and serve.

No additional tips available.