Created with Sketch. ADD YOUR REVIEW 0 Reviews
Hands-on Time
10 Mins
Total Time
15 Mins
Yield
Serves 5 (serving size: 1 cup)
Photo: Oxmoor House

How to Make It

Step 1

Place bonito flakes on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Remove and discard stems from mushrooms; thinly slice mushroom caps.

Step 2

Combine 4 cups water and kombu in a medium saucepan; bring almost to a boil. Remove from heat; add cheesecloth bag to water. Let stand 5 minutes. Remove and discard kombu and cheesecloth bag.

Step 3

Combine miso and 3 tablespoons soup broth in a small bowl; stir with a whisk until miso dissolves.

Step 4

Add mushrooms and tofu to soup; cook over low heat 3 minutes or until tofu is warm. Remove from heat; stir in miso mixture and green onions. Let stand 1 minute.

Cooking Light Global Kitchen

Ratings & Reviews