Make the Dashi (Japanese Soup Stock)

Cup of Yum
1. Cut or break the kombu into several pieces.
2. In a large enough saucepan, add the water and the kombu pieces. On medium heat, slowly bring to almost a boil. Tun off heat as you start to see bubbles. Skim any residue or foam as needed. Remove kombu with tongs and save for other use or discard.
3. To the saucepan add the dried bonito flakes, stir through and bring to a boil. Once it starts to boil, remove from heat and let steep for 10 minutes.
4. Strain the dashi through a fine-mesh sieve over measuring bowl. Press wet bonito flakes to extract as much liquid as possible. Discard or save the katsuobushi other use.

Make the Miso Soup

1. Slice the green onion thin, set aside. Cut tofu into 1/2 inch cubes and set aside.
2. Heat dashi stock in saucepan and bring to a simmer.
3. Add the miso into a ladle of warm dashi and stir to dissolve. Pour into saucepan and stir.
4. Add the tofu and dried wakame seaweed. Heat to simmer and NEVER bring to a boil at this point. Ladle into bowls and top with divided green onion. Serve immediately.