Miso Soup

Step 1: Place the kombu in a saucepan with the water and bring to a boil over medium-high heat.

Step 2: When water begins to boil, stir in the bonito flakes.

Step 3: Turn off the heat and let rest for 5 to 10 minutes, depending on how strong you want the broth to taste.

Step 4: Strain and discard the used kombu and bonito flakes.

Step 5: In a small bowl, whisk the miso paste together with about 1/4 cup of the broth until fully dissolved and set aside.

Step 6: Transfer the remaining broth to a clean pot.

Step 7: Bring to a simmer and add the tofu and the dried wakame; cook for a bit to allow to heat through.

Step 8: Add the miso and broth mixture and remove from heat (you don't want to let the soup come to a boil once the miso has been added).

Step 9: Place in 4 bowls and garnish with green onion.