INGREDIENTS
4 cups
basil
2 1/2 cups
bonito flakes
1/2 tsp
chile flakes
1/4 cup
dried shiitake mushrooms
1 tbsp
fish sauce
2 cloves
garlic
3 cups
greens
1 package
kombu
1 tsp
kosher salt
1
lemon
5 tbsp
Miso Soybean Paste
1
silken tofu
1/2 cup
spring onion
1 tbsp
sugar
4 qt
water