Ingredients

• 6-inch piece Mitoku Kombu
• 4 cups (960ml) cold water
• 1 cup (20g) bonito flakes
• 1 lb (455g) silken tofu, cut into 1 inch cubes
• 1 scallion, thinly sliced
• 1 cup (225g) Mitoku Organic Sweet White Miso

Preparation Method

1. Place the kombu and water in a saucepan and bring to a simmer, uncovered, over a medium heat. After simmering briefly, remove the kombu and reserve it for another use. (It may be reused to make soup stock or cooked with beans or vegetables.)
2. Stir the bonito flakes into the stock, then remove the pan from heat and let sit for 2 mins. Strain the broth, pressing liquid from the flakes with the back of a spoon.
3. Return broth to pan and reheat, adding the tofu and scallion, and simmer for 2 mins. Turn off the heat. Soften the miso in a little broth, add to the soup, and allow to rest briefly before serving.

Recipe by John & Jan Belleme