Recipes From Mary's Kitchen

as featured on Raffy's Traveling Cafe, Tokyo, Japan episode

INGREDIENTS:

• 1 pc. 4x4 inch sashi
• 15 gms katsuobushi
• 5 gms wakame seaweed
• 8 c. water
• 4 Tbsp Japanese miso paste. (You can also use Korean but I prefer Japanese)
• 1 (8 ounce) package silken tofu, diced
• 2 green onions, sliced diagonally into 1/2 inch pieces
• Udon noodles  (Optional)
• Enoki mushroom (Optional)

DIRECTIONS

1. In a medium saucepan over medium-low heat, combine dashi and water.  Soak for 30 minutes (or overnight for more flavour) . 
2. Simmer for 10 minutes. Remove the kombu before the water comes to a boil as boiling the kombu can give the broth a bitter flavour and slimy texture. Reduce heat to low. 
3. Steep katsoubushi for 5 minutes in the broth. 
4. Use fine strainer to remove katsoubushi then discard. Put miso paste on the strainer and whisk onto broth.  Stir in tofu and Udon. Rehydrate Wakame then add to broth. Simmer gently for 5  minutes.  
5. Add udon noodles, Sprinkle with green onion and add enoki mushroom. 
6. Serve.

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