Miso Soup With Nobu

• 5 cups dashi see below
• 1 cup white miso
• firm tofu thinly-sliced, for garnish
• scallions thinly-sliced, for garnish
• 1 piece konbu 6" square
• 2 ounces bonito flakes to 3 oz
• 2 quarts water

1. For the Dashi: Wipe the konbu lightly with a dry cloth. Place in a large pot with 2 quarts cold water. Bring to boil over medium heat. Remove konbu. Return to a boil. Add the bonito flakes, and remove from heat. Let stand 2 to 3 minutes. Strain through cheesecloth to remove flakes. (Makes 2 quarts)
2. In a saucepan, heat dashi over low heat. Place miso in a fine strainer, and place in dashi. Using a whisk, gently pour miso through strainer. Cook till heated through.
3. Place tofu slices in soup, and cook until they rise to the top, about 1 minute. Add scallions to soup bowls, and ladle soup over. Serve immediately.

below, white miso, scallions, konbu, bonito flakes, water

Taken from www.yummly.com/recipe/Miso-Soup-With-Nobu-1665192 (may not work)