April 8th, 2012
Photography by Michael AlberstatFood styling by Sue HendersonProp styling by Jane Hardin
Place kombu* in pot with 3 cups cold water and bring to a simmer. Simmer until kombu is tender.
Add bonito** flakes and remaining water. Simmer for 3 minutes.
Remove kombu. Julienne for garnish.
Remove pot from heat and allow bonito flakes to infuse for 30 minutes. Strain through a fine mesh strainer.
Add miso paste and soy sauce.
Place 2 tablespoons cubed tofu in each bowl and a little julienned kombu.
Gently heat miso soup and pour over.
Nutrients per serving: 47 calories, 3.3 g protein, .6 g fat, 8.1 g carbs, 1.2 g fibre. Good source of magnesium.