Miso Soup

• 4 cups water
• 1 envelope bonito flakes
• 2 oz. firm tofu, cut into 0.25" cubes
• 2 Tbsp. light miso paste
• 1 Tbsp. barley miso paste
• 2 green onions, thinly sliced
• 1 carrot, sliced
• 1 3" piece of wakame or 0.5 cup fresh spinach or bok choy, washed and chopped

Soak the wakame in cold water for 4 or 5 minutes.

In a medium saucepan, bring the water to a boil, add the bonito flakes, turn off the heat, and let it steep for 3-4 minutes. Ladle out about 0.5 cup of the boiling water into a small jug or bowl.

Turn on the heat again, add the carrot and green onion, and cook for 1–2 minutes.

Add the spinach, bok choy, or wakame, along with the green onion, carrot and tofu to the soup mix.

Blend the miso into the reserved hot water (easiest done with a fork or a small whisk, though you could use a stick blender if you wanted). Turn off the heat and stir the blended miso paste into the soup.

Ladle into bowls and serve.