Miso Soup

1. 1

   Bring water to boil in medium saucepan. Turn off heat. Add the katsuo (bonito) flakes. Let it sit for a few minutes, then strain the broth through a fine strainer (a coffee filter works well). Set aside.

2. 2

   Put the miso paste in an empty bowl and add about 1/4 cup of the broth to it, using the back of a spoon to smush the paste, mixing it into the broth. Add more water and mix it with the miso until it is fully mixed in. Add the rest of the broth. Divide into 4 serving bowls and scatter some scallions on top.

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