CinSoy Miso Soup
- 4 cups water
- 1 piece kombu
- 1 cup dried bonito flakes
- 4 tbsp CinSoy Miso
- 1/2 block CinSoy Tofu
- Scallions and wakame for topping
- Soak kombu in cold water for 30 minutes.
- Bring the mixture to a slow simmer. Remove the kombu just before the water comes to a boil.
- Add bonito flakes and remove from heat.
- Let this steep for 10 minutes and strain over a fine mesh sieve.
- Add CinSoy Miso - starting at 4 tbsp and adjusting to your preference. Whisk until combined. At this point add your toppings and your CinSoy tofu and enjoy!