To make the dashi, add
Water (4 cups)
to a saucepan, and soak
Kombu (2 sheets)
for 30 minutes. Put saucepan on stove, and bring to a low simmer on medium heat. Once bubbles appear, remove kombu, and bring to a boil.
Meanwhile, cube the
Tofu (1/4 cup)
. Slice the
Button Mushroom (1)
and chop the
Scallions (1 stalk)
on a diagonal.
Once broth boils, turn heat down, and add
Bonito Flakes (1 cup)
. Simmer on low for 10 minutes. Strain broth through a seive into another saucepan. Add button mushroom and tofu to the broth, and bring mixture to a boil once again.
Pour 1/2 cup of the dashi into a measuring cup, and add the
Red Miso Paste (3 Tbsp)
. Whisk until dissolved, then add back into the dashi. Garnish with some green onion.
sunny side up. Then, serve atop some cooked
Japanese Rice (2 Tbsp)
and miso in a bowl. Garnish with green onion,
Japanese Chili Powder (to taste)
Sesame Seeds (to taste)