12 ounces (350 grams) firm or extra-firm silken tofu, diced
3 ounces (85 grams) baby spinach
¼ cup sliced scallions
Directions
Place the kombu into a medium-sized pot. You don’t need to rinse it, even if the package says you do. Pour in the water.
Bring the water to a fairly brisk simmer, but not a full boil. Then turn down the heat and let it simmer very gently for 10 minutes.
Turn off the heat and add the bonito flakes. Let steep for 10 minutes.
Strain the broth through a fine-mesh sieve into a clean pot.
For the miso soup:
Return strained broth to a low simmer. Ladle out about a half cup of the broth into a small bowl and whisk in the miso paste until smooth. Set aside for a moment.
Add mushrooms and simmer until cooked to your liking, about 5 minutes.
Add the diced tofu and the spinach and simmer for. a minute or so, until the spinach wilts.
Off the heat, pour the miso mixture and the scallions into the pot and stir to combine.
