Vegan Dashi: 5 2-inch pieces dried Kombu seaweed 1 oz dried shiitake mushrooms 8 cups water Soup: Dashi broth (from above) 1/3 cup (5-6 tablespoons) white or yellow miso paste 1/4 cup low sodium soy sauce (or tamari) 1/2 cup thinly sliced scallions 1 1/2 cup fresh shiitake mushrooms, thinly sliced 3 cups bok choy greens, thinly sliced 1/4-1/2 teaspoon red pepper flakes (optional) 7 ounces (200g) medium, firm or silken tofu, diced
To make dashi: add water, kombu and dried shiitake mushrooms to a large stock pot.
Heat to a gentle simmer, then remove from heat, cover and let sit for 30 minutes. After 30 minutes, remove the kombu and dried mushrooms with a slotted spoon.
In a small bowl, whisk together miso paste and ½ cup of warmed dashi and set aside.
Add the miso/broth mixture, soy sauce, green onion, mushrooms and bok choy to dashi and let cook over low (don't boil) for 5-10 minutes, until the vegetables soften.
Add tofu and serve, or add tofu to each individual bowl and serve with the miso soup.