- 3 1/2 cups dashi (prepared, see below)
- 3 tablespoons miso
- 1 pound firm tofu
- 1 bunch enoki mushrooms
- 1/2 cup seaweed (dried wakame)
- scallions (to garnish, sliced thin on a bias)
- 1 piece kombu (6- inch long of)
- 2 cups dried bonito flakes (katsuobushi)
- 4 cups water
- Rehydrate the dried wakame seaweed in cold water for about 10 minutes. Drain and set aside.
- Cut the tofu into roughly 1/2 inch cubes. I reserved about 1/4 of the tofu (cut into ~ 1/2 inch slices but not cubed) and pan-fried it in a hot pan with olive oil until crispy and golden brown, about 5 to 6 minutes each side, and then drained it on paper towel and cubed (to use as garnish).
- Pour the dashi into a medium-sized saucepan and heat over medium heat. When hot, add the miso and stir to incorporate. Add the tofu cubes, about 1/3 cup of the rehydrated wakame seaweed (more or less to your liking). Add the enoki mushrooms. Cook a few minutes, until broth is hot.
- Ladle into individual bowls. Serve, garnished with scallions, fried tofu cubes, and a few enoki mushrooms.
- To make the dashi broth: In a medium saucepan, take 1 (6-inch long) piece of kombu and make several crosswise slits into it using scissors. Steep the kombu in 4 cups water over medium heat, just until the water comes to a rapid simmer (but don't let it come to a boil). Remove the pan from the heat and add one-half cup cold water. Cool the liquid for a couple of minutes, then add 2 cups dried bonito flakes (katsuobushi). Do not stir. When the bonito flakes have settled near the bottom, after about 3 minutes, strain the mixture using a fine-mesh strainer or a sieve lined with a paper towel and discard the flakes. Do not stir the stock, as it will cloud the dashi, which should have a light golden color. This makes 3 ½ cups dashi broth.