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Combine water, kombu, and bonito flakes in a large saucepan and bring to a boil over high heat. Reduce to a bare simmer and cook for 5 minutes. Remove from heat, let cool for 5 minutes, then strain through a fine-mesh strainer. Discard solids.
Return broth to a medium saucepan and set over low heat to keep warm, but not boiling. Place a fine mesh strainer in the broth and add the miso paste to the strainer. Use the back of a spoon to press the paste through the strainer into the broth, Discard and large grains that don't pass through.
Add tofu, wakame, mushrooms, and cockles (if using), and allow to cook without boiling until ingredients are warm and wakame has re-hydrated, about five minutes. Garnish with scallions (if using) and serve immediately.