Step 1

In a middle or large pot, add harder or thick ingredients (root vegetables, raw meat, shellfishes) and the water.

Step 2

Bring the water to a boil, add Hondashi powder, and simmer the ingredients until almost cooked.

Step 3

Use a ladle to dissolve Miso. Start 3 tbsp of Miso if you are not sure how strong you like. Put miso on a ladle and soak it in dashi soup.

Step 4

Use chopsticks or spoon or folk, dissolve miso completely. Taste the soup and adjust the flavor if needed. Keep your eyes on the soup to not bring the soup over-boiled.

Step 5

Add diced tofu and heat the soup gently when you pick silk tofu. *3)

Step 6

Put a pinch of dried wakame seaweed in a soup bowl. (Don't put too much wakame seaweed. You will be shocked how much they are increased.)

Step 7

Pour Miso soup on the dashi kelp and toss chopped green onions.