• 2 ounces kombu (kelp)
• 2 quarts spring water
• 2 ounces bonito shavings (fish
• coffee filter or cheesecloth
Don’t wash kombu – the white dusting of sea salt is part of the seasoning. Put kombu and water in a medium saucepan and set heat to medium-low. Heat for about 10 minutes, just to the boiling point. Remove from heat and remove kombu. Add bonito and steep for 1 minute. Strain through coffee filter or 3 layers of cheesecloth. Makes about 7-8 cups.
• 2 medium carrots, chopped
• 1/2 cup red miso, or more
• 6 ounces silken tofu, firm, 1/2
• 2 scallion, slivered
• 7-8 cups dashi*
Heat dashi in a large pot. Add carrot and bring to a boil, cook until the carrot is tender. Ladle a bit of hot stock into a small bowl and mix well with miso. Stir miso mixture into soup, take off the heat and add tofu. Serve with fresh scallions on each serving.