Directions

Part I: Ichiban Dashi (Number One Soup Stock)
 
1. Place 5 cups water and Konbu into a medium sauce pan.
2. Bring water to boil slowly over low heat.
3. Let simmer for 3-5 minutes, then remove konbu.
4. Add 1 cup of cold water to lower the temperature.
5. Add bonito flakes.
6. Bring to boil over medium heat.
7. Strain out the bonito flakes and save the liquid into a bowl.
8. You now have Ichiban Dashi, the basis of Miso Soup.
    

Part II: Miso Soup
 
1. Soak wakame in bowl with cold water.
2. Cut tofu into half-inch squares.
3. Chop green onions.
4. Place tofu and ichiban dashi in medium sized sauce pan.
5. Take wakame out of soaking bow. Place into sauce pan with ichiban dashi and bring to a boil over medium heat. Reduce heat to low.
6. Scoop some soup base into a large spoon or small bowl.
7. Mix a bit of the miso into the soup base in the large spoon. Return the soup with miso to the pan.
8. Repeat mixing the miso into the soup base until all the miso is mixed in.
9. You now have Miso Soup!
10. Divide into 4 bowls. Sprinkle green onions on top and serve.