• 1 tablespoon rice
  • 1 tablespoon water
  • 1 teaspoon katsuobushi (bonito flakes)
  • 1 tablespoon water
  • 1-inch piece of tofu
  • 1-inch pieces of enoki
  • Dried wakame seaweed
  • 1/2 teaspoon miso
  • Green onion


  1. Soak the rice in water for 30 minutes.
  2. Add rice and water to a pot and cook for 10 minutes, then cover and allow to steam for 15 minutes.
  3. In a small sauce pot, add water and bonito flakes. Bring to a boil for a few minutes, then remove the flakes from the broth.
  4. Cut the tofu and enoki in small pieces and add to the broth.
  5. Add the dry seaweed and miso and simmer until miso is dissolved.
  6. Garnish with green onion and serve.