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Ingredients
  • 4 cups water
  • 1 6-inch pieces Japanese kombu or dried kelp, rinsed
  • 1 oz dried, shaved bonito flakes
  • 1 oz dried seaweed, soaked in warm water and drained
  • 4 oz silken tofu, cut into small pieces
  • 2 ½ to 3 tablespoons white miso paste
  • 1 tablespoon chopped scallion
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