John Baymore at River Bend Pottery

River Bend Pottery   © 1995 - 2013 All Rights Reserved









Cut the scallions into very fine rounds.... the finer the better.  Cut the tofu into small cubes about 1/4" on a side.


Rinse off the piece of Kombu under cold water. Bring the water to a boil over high heat, and then add the Kombu.  Stir the bonito flakes into the boiling water and immediately turn off the heat. Let the stock sit until the bonito flakes all settle to the bottom.  Sieve out the Kombu and the bonito flakes and discard.


Using a fine mesh sieve, work the miso paste into the fish stock by pressing it through the screen with the back of a spoon.  Wet the miso with hot stock often to soften it.


Place the soup back on low heat and add the diced tofu.  Warm for a couple of minutes but do not boil. Pour the soup into small individual bowls and add the chopped scallion as a garnish just before serving.

Serves 4