- 6 cups water
- 1 (.5 grams or 1/4 cup) packet bonito (dried fish) flakes (*or see ingredient substitutions below)
- 1/4 cup white shiro miso (soybean paste)
- 6 ounces silken soft tofu, cut into 1/4-inch cubes
- 2 sheets nori (dried seaweed paper), cut into small pieces
- 3-4 green onions, thinly sliced
- First, begin by making your dashi broth. In a large saucepan, bring the water to a boil over high heat. Once it reaches a boil, reduce heat to medium-low, and then stir in the bonito flakes. Let them sit for about 3-4 minutes, or until most of the flakes sink to the bottom of the pan. Then strain out the flakes, and return the pan with the broth to the stove.
- In a separate small bowl, add the miso paste along with 1/2 cup of the dashi broth. Whisk together until smooth. Then add the miso back to the saucepan with the rest of the broth.
- Add the tofu, nori and green onions to the broth, and gently stir to combine. Increase the heat to medium-high, and continue cooking for about 5 minutes, or until the soup reaches a simmer. Then remove from heat and serve immediately, topped with extra green onions if desired.