we have food at home.

Notes: makes 4 servings, cut measurements in half if making a smaller batch

~ingredients: 

• 4.5 cups water
• 1 piece kombu (dried kelp
• 1 cup dried bonito flakes
• soft tofu (cubed)
• 4 tbsp red miso
• 1 tbsp dried wakame seafood
• seafood mushrooms
• 1 green onion (chopped)

~instructions: 

1. First, make the dashi which is our soup base. Add 4.5 cups of water, and 1 piece of kombu into a pot. Let the kombu soak in the water for a minimum of 30 minutes, or up to 6 hours. 
2. When ready to cook, bring the pot to boil on medium-low heat. Do not let it boil over high heat, we want it to come to a slow boil to extract as much umami. Once the water comes to a boil, lower the heat to a simmer and remove the kombu. 
3. Add in the bonito flakes for 30 seconds before turning off the heat. Let the bonito flakes sit in the broth for ten minutes, before straining the bonito flakes out. Now we have dashi, and it can be used for miso soup, or as soup bases. 
4. To make miso soup, add the dashi back into a pot and bring it back up to a slow boil. 
5. In a separate small bowl, rehydrate the dried wakame seafood in water. This take about a minute, drain and squeeze any excess water.
6. Add 1 tbsp for every 1 cup of dashi, and stir until dissolved. I like to  dissolve the miso through a fine mesh sieve into the soup. 
7. Then, add in the tofu and seafood mushrooms and let the soup simmer for another 2 minutes. 
8. Add in the rehydrated wakame seafood, and green onion before serving. 
9. Top with more fresh green onion and enjoy!