Traditional Miso Soup

• 6 cups water
• 1 strip kombu
• 1/4 cup bonito fillets flakes
• 1 small onions sliced in very thin half moons
• 1 each carrots cut into thin matchsticks
• 1/2 cup bok choy (cut into medium pieces), (use green tops only)
• 1 tablespoon wakame flakes instant
• 1/4 block tofu fresh, cut into small cubes
• 3 tablespoons barley miso
• 4 each scallions, spring or green onions chopped

1. Prepare Dashi: Combine water and kombu, bring to a boil.
2. Turn off heat.
3. Add bonito flakes, stir and cover.
4. Let sit for 5 to 10 minutes, strain soup broth and discard bonito and kombu.
5. Add onion and carrots to broth, simmer 5 minutes.
6. Add wakame flakes and greens, simmer 1 to 2 minutes and then turn off heat.
7. Dilute Miso in 1/2 cup soup broth, add to soup.
8. Add tofu.
9. Garnish with scallions and serve.
10. Combinations for miso soup are endless.
11. Just remember, for best results use three vegetables in small amounts and only cook them slightly.
12. Pay attention to colors as well as complementary flavors.

water, kombu, bonito fillets flakes, onions, carrots, bok choy, tofu fresh, barley miso, scallions

Taken from recipeland.com/recipe/v/traditional-miso-soup-46141 (may not work)