Miso Soup With Enoki Mushrooms and Tofu
To make the dashi broth: In a medium saucepan, take 1 (6-inch long) piece of kombu and make several crosswise slits into it using scissors. Steep the kombu in 4 cups water over medium heat, just until the water comes to a rapid simmer (but don't let it come to a boil). Remove the pan from the heat and add one-half cup cold water. Cool the liquid for a couple of minutes, then add 2 cups dried bonito flakes (katsuobushi). Do not stir. When the bonito flakes have settled near the bottom, after about 3 minutes, strain the mixture using a fine-mesh strainer or a sieve lined with a paper towel and discard the flakes. Do not stir the stock, as it will cloud the dashi, which should have a light golden color. This makes 3 ½ cups dashi broth.