Miso Soup

Ingredients

• 2 tablespoons dried precut wakame seaweed
• 1 (14x2 1/2-inch) piece of dried kelp ( kombu )
• 8 cups water
• 2 cups ( 20 g) large dried bonito flakes (katsuobushi), lightly packed
• 1/3 cup white miso paste
• 1 ( 16 ounce) package silken tofu , cut into 1-inch cubes
• 2 teaspoons sesame oil
• 1 scallion , thinly sliced
• 1/8 teaspoon shichimi togarashi (optional)

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