Dashi, makes 5 cups.
2-3 strips kombu
5 cups water
1 1/2 cups bonito flakes
5 cups dashi
1/4 cup miso paste (I used shiro)
3-4 tablespoons chopped green onions
3-4 oz. cubed tofu (extra firm)
Miso soup starts with dashi, a kind of fish stock. Most homemade stocks can take hours to make, but dashi is quick and easy. If you have a hard time finding the ingredients where you live, you could try substituting the dashi with store bought fish stock (low sodium is best). Not exactly the same thing, but in a pinch it will still be very, very yummy. In a medium size pot combine the kombu and water. Bring to a boil, then remove from heat. Remove the kombu (I used tongs). Add in the bonito flakes and seep until they sink to the bottom (3-4 minutes). Strain out the bonito flakes.
Dissolve the miso paste in 1/2 cup dashi. Use a whisk or rubber spatula. In a pot combine the remaining 4 1/2 cups dashi, 1/2 dashi/miso mixture and the cubed tofu. Cook over medium heat until the tofu is warmed through. Add the green onions a minute or two before serving.
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