Miso Soup

🥘 Ingredients

• kombu 1 piece
• water 4 cups
• katsuobushi 1 cup
• silken tofu 7 oz
• dried wakame 1 Tbs
• white miso 4 Tbs
• scallions 2

1. 1

   Steep kombu in water over low heat until it just begins to simmer, 10 min , then lift out the kombu.
2. 2

   Steep @&( timer off the heat for 2 min with katsuobushi , then strain it.
3. 3

   Warm @&( timer for 2 min with silken tofu and dried wakame .
4. 4

   Whisk white miso into @&( timer off the heat, without letting it boil.
5. 5

   Scatter scallions over @&( timer .