Dashi:

1. Shave your Katsuobushi into thin slices either using a bonito kuzuri or a knife.
2. Take 4 2-inch pieces of kombu and combine that with 1 quart of cold water in a small sauce pot. Let it soak for 25-30 minutes or until completely softened.
3. Heat the pot over medium-high heat and right before it simmers, cut the heat down to low. Maintain a constant temperature of 170℉.
4. Add in your bonito flakes and continue to steep in the hot liquid for 15 minutes.
5. Remove the kombu and strain the liquid through a mesh strainer.

Miso Soup:

1. Heat up your dashi in a small sauce pot until it begins to simmer. Place a mesh strainer on the pot.
2. Add miso paste to your strainer and whisk together until it dissipates.
3. Add tofu and sliced green onions to your bowl if desired. Serve.