| Combine
the konbu, water and bonito flakes in a large stockpot. Bring
the mixture to a boil, reduce the heat and simmer for 20 minutes.
Pour
the broth through a fine mesh strainer into another stockpot.
Discard
the solids.
Heat
the strained broth over medium-high heat.
Stir
in the yellow miso paste until dissolved.
Add
the tofu, green onions and salmon and cook soup just until
the salmon is cooked through, about 8 minutes. Immediately
serve the soup hot.
|
