Hearty miso soup with shiitake mushrooms

Ingredients:

• 1/4 tbsp. katsuobushi (smoked dried bonito tuna flakes)
• 3 pieces of kombu seaweed (170 g)
• 85 g dried shiitake mushrooms
• 1/2 cup light miso paste
• 450 g young bok choy, quartered
• 225 g of diced firm tofu
• 1 bunch thinly sliced ​​green onions (white and green parts separated)
• 1 piece fresh ginger, chopped (2.5 cm)
• 3 chopped cloves of garlic
• 2 tablespoons toasted sesame oil
• 8 tbsp of water

Preparation:

1. Pour sesame oil into a large soup pot, add the white parts of the scallion, ginger, and garlic, and place over medium heat. Cook for one minute, then add 8 cups of water. Rinse the kombu and add it to the pot along with the katsuobushi. Bring to a boil and simmer for 10 minutes – do not let it boil. Remove the kombu and set aside.
2. Add the dried mushrooms and miso to the pan and simmer for 10-15 minutes, until the mushrooms are tender and plump. Add the bok choy and simmer until tender, about 10 minutes.
   
   Add the tofu and cook for another 5 minutes. Ladle the soup into bowls and garnish with the remaining green onions. You can also top with slices of fire-roasted chicken and crispy soba noodles.