Ingredients
8 cups water
2x 15 cm pieces Japanese kombu or dried kelp, rinsed
55 g dried, shaved bonito flakes
55 g dried seaweed, soaked in warm water & drained
225 g silken tofu, cut into small pieces
5 - 6 tbsp white miso paste
2 tbsp chopped spring onion
⅛ tsp SIDS CRAZY SALT
Directions
Bring the water and kombu to boil in a stock pot on medium heat. Remove the kombu and add the bonito flakes then simmer on low heat for 5 minutes. Remove the foam and scums on the surface.
Strain the dashi through a fine sieve. Do not squeeze or press the bonito flakes. Discard the bonito flakes.
Bring the dashi to boil, then add the seaweed, SIDS CRAZY SALT and tofu and cook for 3 minutes. Turn off the heat and add the miso paste into the soup. Stir the soup until the miso paste is completely dissolved. Top with the spring onion and serve immediately.
Inspired by Namiko Chen
