Step 1

Gather all the ingredients.

Step 2

Clean the matsutake mushroom with damp paper towel. Because mushrooms act like a sponge, we try not to wash the mushroom. Shave off a thin sliver of the mushroom stem as if you are sharping a pencil with a knife. Cut into thin slices.

Step 3

Tie mitsuba’s sprigs into a knot. If you use scallion, finely slice it.

Step 4

Gently clean the dashi kombu with a damp cloth but leave the white powdery substances which contribute to the umami flavor in dashi. Do not wash the kombu.

Step 5

In a medium pot, put the kombu in the water. Heat up slowly on medium-low heat. If you have time, soak for 3 hours ahead of time or preferably overnight. Kombu’s flavor comes out naturally from soaking in water.

Step 6

When boiling, add the katsuobushi. Simmer for just 30 seconds and turn off the heat.

Step 7

Strain the dashi through a fine-mesh sieve set over a bowl. Gently squeeze to release the extra dashi into the bowl.

Step 8

Transfer the dashi back to the saucepan and bring to a boil. Add the seasonings.

Step 9

Cut tofu into small cubes and add to the soup. Then add sliced matsutake mushrooms and cook until ingredients are heated through, about 2-3 minutes.

Step 10

Soak temari fu in water to hydrate. When temari fu is soft, squeeze water out and place it in a serving bowl.

Step 11

Add mitsuba in the soup right before serving. Serve the soup into bowls.