Miso Soup Recipe

Ingredients

• 2 tablespoons dried precut wakame seaweed
• 1 (14x2 1/2-inch) piece of dried kelp (kombu)
• 8 cups water
• 2 cups (20g) large dried bonito flakes (katsuobushi), lightly packed
• 1/3 cup white miso paste
• 1 (16 ounce) package silken tofu, cut into 1-inch cubes
• 2 teaspoons sesame oil
• 1 scallion, thinly sliced
• 1/8 teaspoon shichimi togarashi (optional)