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Add water and dried kelp (kombu) to a pot and let it sit at room temperature until soft, about 30 minutes.
Bring it to a boil, medium heat. Remove kombu right before water reaches full boil.
Add 2 cups of dried fish flakes (bonito flakes) into a pot. Let it simmer for 2-3 minutes. Strain it to remove the bonito flakes. At this point you can store the broth (dashi) in the fridge, if you want to make the broth ahead of time. Then, when you're ready to make the soup, you get to start at the next step.
Cut firm tofu into ½" cubes and add to the dashi.
Add dried seaweed (wakame) and mushrooms.
Add some light soy sauce.
Reduce heat to simmer and dissolve miso paste into the dashi. Remove from heat, garnish with green onions or chives before serving.