Ingredients
8
10 1/4 ounce packages of silken tofu
1
2/3 cups second dashi stock (recipe follows)
1
4-inch piece of dried kombu
Directions
2.
Soak the kombu in 4 cups of cold water for 20 minutes.
3.
Bring water to a boil.
5.
Turn off off the heat.
6.
Set aside for 5 minutes.
8.
Soak the seaweed in a bowl of cold water for 15 minutes.
10.
Chop in small pieces.
11.
Cut the tofu in small cubes.
12.
Bring the stock to a boil.
15.
Reduce heat to low and pour 2/3 of the miso into the pan with the stock.
16.
Add the seaweed and tofu and raise the heat.
17.
Do not let it reach boiling again.
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