Miso Soup with Tofu and Enoki Mushrooms

Use a damp towel to wipe the Kombu clean, and in a medium sauce pan bring the Kombu and water almost to a boil.

Remove the Kombu and bring water to a boil.

Add the Bonito Flakes ,do not stir, and let the Bonito Flakes sink to the bottom. Pour stock thru a fine mesh sleeve and discard the flakes.

Return ½ cup of the broth to the pan and add the Miso Paste and stir until well mixed. Add the remaining stock, mirin, bring almost to a boil add tofu and enoki mushrooms to the pan. Remove from heat and serve.

Garnish with thinly sliced Spring Onions.