Japanese Tofu and Vegetable Miso Soup

Combine 3 cups of water and the kombu in a medium saucepan. Bring to a gentle simmer over medium heat, then remove the kombu just before the water boils.

Add the dried bonito flakes to the simmering water. Cook for 30 seconds, then remove the saucepan from the heat and let it sit for 5 minutes to infuse.

Strain the dashi broth through a fine-mesh sieve into a clean pot, discarding the bonito flakes. Return the pot to medium-low heat.

Add the cubed firm tofu, sliced shiitake mushrooms, and dried wakame seaweed to the dashi broth. Simmer gently for 3-5 minutes, until the mushrooms are tender and the wakame has rehydrated.

Remove a small amount of hot broth (about 1/4 cup) and whisk it with the white miso paste in a small bowl until smooth. This prevents the miso from clumping.

Turn off the heat under the pot. Stir the dissolved miso paste into the soup. Do not boil the soup after adding miso, as it can diminish its flavor and beneficial probiotics.

Ladle the Japanese Tofu and Vegetable Miso Soup into two bowls. Garnish with sliced green onions and serve immediately.