INGREDIENTS

• 1 piece kombu seaweed
• 1 tablespoon sake
• 1 tablespoon mirin
• 2 cups bonito flakes
• 1 bunch asparagus, trimmed and chopped
• 8 ounces enoki mushrooms
• 1 cup fresh or frozen green peas
• 1 (14 oz) block silken tofu
• ¼ cup white miso paste
• 2 green onions, sliced
• Soy sauce or tamari, to taste

INSTRUCTIONS

1. Add the kombu to four cups of cold water in a large pot – allow to soak for 15 minutes.
2. Add sake and mirin and bring to a boil and then remove from heat, cover and steep for another 15 minutes.
3. Stir in bonito flakes and steep for 1 minute before straining broth into a large bowl.
4. Discard kombu and bonito flakes and return the broth to the pot.
5. Add asparagus, mushrooms, peas and tofu (broken into large pieces) to the broth and bring to a boil for one minute. Remove from heat.
6. In a small bowl, mix the miso paste with a bit of the hot broth until smooth, then return to pot and stir.
7. Serve topped with green onions and season with tamari, to taste.
    

SERVES: 4