Miso Soup

Makes 1quart

INGREDIENTS

1quart cold water

6-inch piece kombu (dried kelp)

¼ cup bonito flakes

½ cup miso, such as Aedan Fermented Foods country or white miso

¼ pound fresh shiitake mushrooms, stemmed, sliced very thinly

¼ bunch green onions, sliced very thinly

DIRECTIONS

Begin by making the dashi: Place the water and kombu in a pot over medium heat and gently bring to a simmer. Immediately turn the heat off and add the bonito flakes. Cover and let steep like tea for 10to 15minutes, then strain through a fine-mesh strainer.

Rinse the pot and pour the strained dashi back in. Add the miso and sliced mushrooms and place on stove over low heat. Whisk very gently to break up and evenly distribute the miso. Slowly heat the soup until steam appears, but do not let it boil. (Boiling it will cook off the nuance of the miso and will make the soup bitter.)

Pour into bowls and garnish with the sliced green onions.

— Jason Rose, Bi-Rite culinary director