To prepare dashi, place water and kombu in a pot. Cover and bring to a boil. Turn off heat, add bonito flakes, stir, cover and allow to sit for 5 to 10 minutes. Strain the dashi to remove the kombu and bonito flakes and discard.
Place dashi back in the pot, add the onions, wakame and carrots. Simmer for 5 minutes over a medium-low flame. Puree the miso with a small amount of the dashi. Reduce the flame to low. Add the miso, Chinese cabbage and tofu. Simmer, without boiling for 2 minutes. Serve and garnish with green onions.
Shiitake mushrooms may be used in place of bonito flakes to season the dashi. Simply place 6 to 8 Eden Shiitake Mushrooms in the dashi water and cook with the kombu 5 minutes. Remove kombu and shiitake. Remove shiitake stems and discard. Discard kombu or use in another dish. Slice the caps thin and place back in the dashi before adding the vegetables.
3g fat (34% calories from fat),