Step 1

Wipe the kombu clean with a paper towel. Add the kombu and water to a sauce pan. Bring to a boil over medium-low heat. When water just begins to boil, remove the kombu.

Step 2

Bring the kombu water to full boil. Add the katsuobushi all at once. Boil for 60 seconds. Turn heat off and let sit, undisturbed for 10 minutes.

Step 3

in the meantime, dice the tofu. Soak dried wakame in water until expanded. drain and discard water.

Step 4

After steeping katsuobushi, the flakes will sink to bottom of pot. Strain the katsuobushi through cheesecloth.

Step 5

Return dashi to a simmer and immediately turn off heat. Whisk in miso paste. When miso has fully dissolved, add tofu and wakame.