Miso Soup With Tofu

• 1/4 cup dried katsuobushi (bonito flakes)
• 1 (3 1/2-ounce) package shiitake mushrooms
• 4 cups water
• 1 (3 x 4-inch) piece kombu (edible kelp)
• 3 tablespoons white or red miso (soybean paste)
• 1 1/2 cups cubed soft or firm tofu (about 8 ounces)
• 1/3 cup thinly sliced green onion tops

1. Place bonito flakes on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Remove and discard stems from mushrooms; thinly slice mushroom caps.
2. Combine 4 cups water and kombu in a medium saucepan; bring almost to a boil. Remove from heat; add cheesecloth bag to water. Let stand 5 minutes. Remove and discard kombu and cheesecloth bag.
3. Combine miso and 3 tablespoons soup broth in a small bowl; stir with a whisk until miso dissolves.
4. Add mushrooms and tofu to soup; cook over low heat 3 minutes or until tofu is warm. Remove from heat; stir in miso mixture and green onions. Let stand 1 minute.

dried katsuobushi, shiitake mushrooms, water, white

Taken from www.myrecipes.com/recipe/miso-soup-tofu (may not work)