– 4 cups water
– 1 6-inch (15 cm) pieces Japanese kombu or dried kelp, rinsed
– 1 oz. (30 g) dried, shaved bonito flakes
– 1 oz. (30 g) dried seaweed, soaked in warm water and drained
– 4 oz. (115 g) silken tofu, cut into small pieces
– 2 1/2 - 3 tablespoons white miso paste
– 1 tablespoon chopped scallion