Place kombu (4 inches) in a pot with 8 cups of water (8 cups) and let it soak for at least 30 minutes. This helps to soften the kombu and release its umami.

Bring the water (8 cups) with the kombu (4 inches) to a gentle simmer over medium heat. Do not boil.

Small bubbles forming at the bottom of the pot

Simmer for 10 minutes, then remove the kombu (4 inches). Discard the kombu or save it for another use.

Add the katsuobushi (2 cups) to the pot and simmer for 1 minute. Then, turn off the heat and let it steep for 5 minutes.

Smoky aroma fills the air

Strain the dashi through a fine-mesh sieve lined with cheesecloth. Discard the katsuobushi (2 cups).

Clear, golden broth

Return the dashi to the pot and gently warm it over low heat. Do not boil.

In a small bowl, whisk a small amount of the warm dashi into the miso paste (4 tbsp) until smooth. This prevents clumping.

Smooth, homogenous miso mixture

Gently stir the miso mixture into the warm dashi in the pot. Do not boil after adding the miso, as this can affect its flavor and nutritional value.

Miso is fully dissolved in the broth

Add the cubed tofu (1 block) and rehydrated wakame seaweed (¼ cups) to the soup.

Garnish with thinly sliced green onions (2 stalks) and serve immediately.

Warming, savory aroma