Miso Soup

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8 2/3 cups water

1 3/4 ounces kombu (kelp), cut into (4-inch) pieces

Remaining ingredients:

2 tablespoons miso (soybean paste)

1/2 cup straw mushrooms, rinsed and halved

4 ounces silken firm tofu, drained and cut into 1/2-inch cubes

1 (1/2-inch) piece peeled fresh ginger, thinly sliced

1/4 cup thinly sliced green onions

3 ounces thinly sliced shiso

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