Ingredients

The following ingredients have 7 Servings
  • 2 6-inch square pieces of kombu
  • 6 dried shiitake mushrooms
  • 12 cups water ((2.8 L))
  • 1 cup bonito flakes ((Katsuobushi))
  • 12 ounces soft tofu ((340g))
  • 5 tablespoons white miso paste
  • 2 cups baby spinach
  • 2 scallions ((chopped))

Instruction

  • Rinse the kombu and dried shiitake mushrooms under cold running water, and then add to a medium stockpot. Add 12 cups water, and allow to soak for 1 hour.
  • After soaking, place the pot over medium heat, and allow the stock to come up to just a simmer. Fish out the kombu, increase the heat to high, and bring to a boil. Once boiling, reduce the heat to low and add the bonito flakes. Simmer for 20 minutes, stirring occasionally.
  • Strain the resulting dashi stock into a medium saucepan to make your soup (reserving the shiitake mushrooms), and place it over medium low heat. Cut the tofu into ½-inch cubes and set aside. Whisk the miso into the stock until fully incorporated.
  • Add the tofu, spinach, and scallions. Slice a couple of your shiitake and add those to the pot as well. Simmer for another couple minutes and serve.