Easy Miso Tofu Soup (Print Version)

# Ingredients:

01 - Fresh scallions.
02 - Wakame seaweed (dried).
03 - Soft tofu.
04 - Katsuobushi, also called dried bonito flakes.
05 - Kombu, a piece about 4 by 4 inches.
06 - Clean water to make dashi stock.
07 - A nice quality miso paste.

# Instructions:

01 - Drop kombu into cool water, then gently warm it up. Take it out right before the water starts bubbling, around 10 minutes in.
02 - Toss in bonito flakes once water's steaming. Boil for just half a minute, switch off the heat, and let everything settle.
03 - Pour the liquid through a strainer to separate out the flakes. Keep the stock warm.
04 - Scoop up some miso paste in a ladle, then blend it into the stock until it's nice and smooth.
05 - Cut tofu into bite-sized cubes. Drop it into the soup along with soaked wakame. Chop the green onion thinly.
06 - Keep on low heat till everything's warmed through. Toss the green onion on top, and serve while hot.

# Notes:

01 - Avoid letting it boil once miso is added.
02 - You can make dashi earlier and store for later.
03 - Tastes best fresh and hot.

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