Step 1

Bring the water and kombu to boil in a stock pot on medium heat. Remove the kombu and add the bonito flakes, simmer on low heat for 5 minutes. Remove the foams and scums on the surface using a ladle.

Step 2

Strain the dashi through a fine sieve. Do not squeeze or press the bonito flakes. Discard the bonito flakes. Bring the dashi to boil, then add the seaweed and tofu and cook for 3 minutes.

Step 3

Turn off the heat and add the miso paste into the soup. Stir the soup with a pair of chopsticks until the miso paste is completely dissolved. Top with the scallion and serve immediately.