Simple Miso Soup

INGREDIENTS

3    cups boiling water

1    package Dashi broth mix teabag

½   sheet Kombu seaweed

2    baby Bok Choy

1    tablespoon white Miso

1    tablespoon chopped green onion tops (optional)

METHOD
Place the Dashi tea bag into the boiling water and allow it to simmer for 5 to 6 minutes. Remove and discard the Dashi tea bag. Cut the Kombu seaweed into several strips and place into the Dashi broth. Continue to simmer for 5 minutes and discard the Kombu.

Cut the ends off of the Bok Choy, discarding them. Slice the Bok Choy into 1 inch slices cross-wise and place into the Dashi broth. Simmer for 4 to 5 minutes. Pour a small amount of the broth into a small bowl and, using a small strainer, mix the Miso into this broth. Remove the soup from the heat and pour the Miso mix back into the soup, mixing well. Serve immediately topped with green onion tops.