2strips of kombu edible kelp, about 4 inches long, 2 inches wide*
3½cupsof dried bonito flakes*
5cupsof water
INSTRUCTIONS
Gently wipe the kelp with a damp towel to clean it. Cut two 1-inch long snips along the long edge of the kelp.
Add the kelp to a pot filled with cold water and begin to heat over medium high heat. When the water just lightly begins to bubble, right before it boils, remove the kelp.
Add the dried bonito flakes and bring to a rolling. Cook for 30 more seconds then turn off the heat and let it soak for about 10 minutes.
Pour the broth into a bowl through a fine mesh sieve lined with a thin cloth or a paper towel. Wring the cloth to get as much of the liquid into the bowl as possible.
Pour the broth back into the pot to finish up the miso soup!
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.