Miso with Pastini
- 2 1/2 oz. dried sliced bonito flakes
- 1 oz. Dashi Kombu
- 1 oz. dried seaweed (Genkai)
- 2/3 C. white soybean paste
- 1 pkg. tofu (with 2 squares pieces)
- 1 bunch green onions
Prepare Pastini el dente. Set aside in refrigerator. Start with a 6-qt. pot filled about 1/2 way with water. Heat on high. Add bonito flakes and boil until flakes fall to the bottom, about 20 minutes. Strain, discard bonito flakes and return stock to high heat. Add Kombu. Place strainer over boiling stock and strain Soybean paste into stock Soak seaweed in water until soft. Chop in small pieces and add to stock. Slice Tofu into small squares and place into stock. Reduce heat to low. Finely chop Green onions and place into stock. Remove Kombu and discard. Add el dente Pastini to individual bowls.