Miso Soup
Ingredients
- 2 tablespoons dried precut wakame seaweed
- 1 (14x2 1/2-inch) piece of dried kelp ( kombu )
- 8 cups water
- 2 cups ( 20 g) large dried bonito flakes (katsuobushi), lightly packed
- 1/3 cup white miso paste
- 1 ( 16 ounce) package silken tofu , cut into 1-inch cubes
- 2 teaspoons sesame oil
- 1 scallion , thinly sliced
- 1/8 teaspoon shichimi togarashi (optional)
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