Miso Broth with Tatsoi Enoki

Ingredients:

Dashi 1 piece (about 5X6 inches) konbu.
1 cup bonito flakes.
1/4 cup yellow Miso.
2 1/4-inch-thick slices fresh ginger.
1/2 tablespoon wasabi powder.
1 tablespoon rice wine vinegar.
1/2 tablespoon soy sauce.
2 tablespoons scallions (green part only) cut into 1/8 -inch slices.
1/2 teaspoon sugar Salt and freshly ground black pepper.
1 two to three ounce package Enoki mushrooms (substitute shiitake for Enoki mushrooms).
2 cups Tatsoi leaves (substitute Mache or baby spinach).
1 cake soft tofu (about 3x3x2 inches), cut horizontally into 4 1/4 -inch-thick slices.

Directions:

1. To make the dashi, clean the konbu by wiping it with a damp cloth.
Place the konbu in a stockpot with 5 cups of cold water and heat over medium heat.
Just before the water boils, remove the pot from the heat. Watch carefully; you do not want the water to boil or the dashi will become too strongly flavored.
Allow to stand 5 minutes, remove the konbu and return the pot to medium heat.
When the stock once again nears the boiling point, remove the pot from the heat and add the bonito flakes.
When the flakes sink to the bottom of the pot, strain the dashi through cheesecloth or a fine-mesh strainer.
Measure 4 cups of dashi into the stockpot, reserving the rest for another use
2. Add the Miso and ginger to the dashi and bring to a simmer over medium heat.
Simmer for 5 minutes and remove the ginger.
3. Meanwhile, in a small bowl, combine the wasabi and vinegar and stir to blend.
Whisk in the soy sauce, scallions, and sugar, and season to taste with the salt and pepper.
In a medium bowl, combine the Enoki and Tatsoi; add the wasabi vinaigrette and toss to coat.
4. Carefully place 1 slice of the tofu in each of 4 soup bowls.
Ladle the broth on top, place a small mound of the salad on each of the tofu portions, and serve.
Tip:
This recipe yields about 5 cups of dashi.
Extra dashi can be stored in the refrigerator for up to 2 weeks or frozen for up to 1 month.