8 cups Traditional Dashi
¼ cup Miso Paste
1 block of firm tofu
1 cup thinly sliced Shitake Mushrooms
Bring dashi to a simmer over medium heat, do not boil. Wrap tofu in double layer of paper towels. Place tofu between two plates and place 28 ounce can on top for twenty minutes. Whisk in miso paste. Cut tofu into small squares. Add mushrooms. Cook for 10 minutes. Add tofu. Cook for 10-15 minutes more. Serve immediately.
One 3 x 6 inch piece of konbu
8 cups of water
2 handfuls of katsuo-bushi
Rinse the konbu. Combine it with water in a saucepan. Bring water to a simmer. Turn off stove. Steep for 10 minutes.
Remove the pan from heat. Add the katsuo-bushi. Cover and let steep for 7 minutes.
Strain the dashi through cheesecloth.