- 3 cups Water
- 1 3-inch piece Kombu (dried kelp)
- 2 tbsp Miso shiro paste
- 2 tbsp Sliced scallions optional
- In a medium saucepan bring the water and kombu to a boil. Turn heat down to low and remove kombu, dry and reserve for another use. Transfer ½ cup of broth to a small bowl, and whisk with miso paste until well blended.
- Turn off the heat, and return the miso mixture to the saucepan. Stir well and serve with scallion, if using.