Miso Soup

• 8 cups Water
• 2 teaspoons Hondashi (Japanese Bonito Fish Soup Base)
• 14 ounces, fluid Soft Tofu, Cubed
• 3 ounces, fluid Kamaboko (fish Cake), Sliced
• 1/2 cups Wakame (dried Seaweed)
• 6 Tablespoons Miso Paste
• 1 whole Green Onion, Thinly Sliced (optional)

1. Add water and hondashi to a medium size pot and bring to a boil. Once it comes to a boil, reduce to a simmer and add the tofu, kamaboko, and wakame to the soup base.
2. Next add the miso paste to the soup base by dissolving it a tablespoonful at a time. Place the miso paste on a large cooking spoon, using a regular spoon to press and stir the miso paste into the soup little by little to dissolve the paste into the soup.
3. Taste the soup as you add the miso pase since the flavors and potency of miso paste vary greatly from brand to brand. You may need more or less miso paste, depending on your taste.
4. Don't worry if the soup base turns cloudy and separates as it cools; this is normal.
5. Serve as is or with rice. Garnish with green onions if you like.

water, japanese, green onion

Taken from tastykitchen.com/recipes/soups/miso-soup-2/ (may not work)