Miso Soup

• 4 to 5 cups dashi, recipe follows
• 2 tablespoons brown miso paste, plus more to taste
• 2 tablespoons white miso paste, plus more to taste
• 6 ounces firm tofu, cut into 1/2-inch cubes
• 2 scallions, white and green, thinly sliced on the diagonal
• 2 tablespoons aji mirin (sweetened rice wine), optional
• 6 cups cold water
• One 12-inch long piece of kombu, wiped with a damp cloth
• One .88-ounce/25 grams package shaved dried bonito flakes
• Copyright 2001 Television Food Network, G.P. All rights reserved.

1. In a saucepan heat the dashi and whisk in the miso pastes.
2. Bring to a simmer and add the tofu, scallions, and mirin, if using.
3. Remove from the heat and serve immediately.
4. In a saucepan, combine the water and kombu.
5. Bring to a simmer, uncovered, over medium heat.
6. Remove the kombu and discard.
7. Bring the liquid to a boil, add the bonito flakes and immediately remove the pan from the heat.
8. Allow the dashi to sit undisturbed for 2 minutes.
9. Strain through a fine mesh strainer into a medium bowl.
10. Discard the bonito flakes.
11. Use immediately or store, covered, in the refrigerator for up to 3 days.
12. Yield about 4 to 5 cups

brown miso paste, white miso paste, firm tofu, scallions, rice wine, cold water, cloth, bonito flakes, television

Taken from www.foodnetwork.com/recipes/food-network-kitchens/miso-soup-recipe.html (may not work)