For the Dashi:

4 cups water

1 (3-inch) piece kombu (dried black kelp)

1/2 cup loosely packed dried bonito flakes (katsuobushi)

For the Miso Soup:

3 tablespoons white miso paste

6 ounces silken tofu, drained and cut into very small cubes (1/4-inch to 1/2-inch on each side)

2 medium scallions, diced very small, divided

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Prepare the Dashi: In a medium pot, combine 4 cups of water and the piece of kombu. Let the kombu soak in the water for 15-20 minutes to rehydrate.
Heat the Dashi: Place the pot over medium heat and bring the water to a near-boil. Just before it begins to boil, remove the kombu from the pot and discard it.
Add the Bonito Flakes: Once the kombu is removed, add the dried bonito flakes to the water. Allow them to steep for about 3-4 minutes until the water becomes aromatic.
Strain the Dashi: Remove the pot from the heat and strain the broth through a fine mesh sieve or cheesecloth to remove the bonito flakes. You are left with a clear, flavorful dashi base for the soup.

Prepare the Miso: In a small bowl, take a small amount of the strained dashi (about 1/2 cup) and whisk in the white miso paste until fully dissolved, creating a smooth miso mixture.
Combine the Dashi and Miso: Add the dissolved miso mixture back into the remaining dashi in the pot. Stir gently over low heat, making sure the miso is fully incorporated into the broth.
Add Tofu and Scallions: Gently add the cubed silken tofu and most of the diced scallions (save a few for garnish). Stir carefully to avoid breaking the tofu. Heat the soup gently until it’s warmed through, but do not let it come to a boil, as this can cause the miso to lose its delicate flavor.
Serve: Ladle the soup into bowls and garnish with the remaining scallions. Serve hot, and enjoy the soothing, savory flavors of this comforting miso soup.

Spicy Miso Soup: For a spicy version, add a spoonful of chili paste (such as gochujang or sambal oelek) or a few slices of fresh chili to the soup.

Vegetarian Version: Use a vegetable-based dashi or make a vegan dashi using dried shiitake mushrooms and kombu for a fully plant-based miso soup.

Add Seaweed: You can add a handful of wakame (dried seaweed) or other edible seaweeds for extra texture and flavor.

Other Vegetables: Add thinly sliced mushrooms, spinach, or bok choy to the soup for additional freshness and nutrients.