Miso Soup

Directions

1. 1
   In a saucepan heat the dashi and whisk in the miso pastes.
2. 2
   Bring to a simmer and add the tofu, scallions, and mirin, if using.
3. 3
   Remove from the heat and serve immediately.
4. 4
   In a saucepan, combine the water and kombu.
5. 5
   Bring to a simmer, uncovered, over medium heat.
6. 6
   Remove the kombu and discard.
7. 7
   Bring the liquid to a boil, add the bonito flakes and immediately remove the pan from the heat.
8. 8
   Allow the dashi to sit undisturbed for 2 minutes.
9. 9
   Strain through a fine mesh strainer into a medium bowl.
10. 10
    Discard the bonito flakes.
11. 11
    Use immediately or store, covered, in the refrigerator for up to 3 days.
12. 12
    Yield about 4 to 5 cups