Miso Soup

• porce: Makes 4 servings

Ingredience

1/4c red miso

1 tbs hondashi dissolved in 4 C simmering water (or use Dashi, below)

2 shiitake mushroom caps, thinly sliced

3oz silken tofu, cubed

2 tbs chopped scallions

Dashi

4c water

1 or 2 sheets of kombu

1 large handful of bonito flakes

Pokyny

1. Whisk the miso with 2 tablespoons of the hondashi liquid until it dissolves. Pour the remaining hondashi liquid into a medium saucepan and warm to a bare sinmmer over medium heat. Stir the dissolved miso into the dashi.

2. Add the mushrooms, tofu, and scallions to the broth and gently simmer until everything is warm, about 3 minutes.