- 1 sheet kombu
- 1 ounce pre-sliced dried shiitake mushrooms
- 8 cups water
- 2 bags bonito dashi
- 6 ounces firm tofu
- 2 teaspoons chopped wakame
- 1 piece abura-age (fried bean curd), thinly sliced
- 3 ounces white miso paste or to taste
Rinse kombu and shiitake.
Bring water to a boil in a large saucepan.
Add kombu, shiitake and dashi bags.
Lower heat and simmer for 15 minutes.
Remove dashi bags and kombu from pan.
Add tofu, wakame and abura.
Cook until heated through, about 5 minutes.
Add miso and stir to combine.