Miso Soup With Bacon, Cauliflower, Carrot and Mushroom
14 ounces tofu
2 packets Kyoto Limited Edition: Kayanoya Dashi Stock Powder with Tuna and Kelp
3 1/2 cups water
6 tablespoons soy sauce
4 tablespoons mirin (sweet rice wine)
3 tablespoons sake (rice wine)
Small amount chopped green onion
Small amount bonito flakes
Cut tofu into bite-size pieces.
Immerse 1 packet of Dashi Stock Powder in water in a small pot, bring to a boil, then simmer on medium heat for 2 to 3 minutes.
Empty pot. Combine water, soy sauce, mirin, sake, and contents of dashi packet. Bring to a boil, then simmer on low heat for 1 to 2 minutes.
In another pot, heat tofu in water on low heat. Once tofu has warmed, serve with dashi sauce. Garnish with green onions and bonito flakes.