Miso Soup

Basic miso soup, but made so much better by using homemade dashi.

Miso soup:
2 Q water
1 - 1 1/2 oz bonito flakes
half a block firm tofu, in large dice
small handful wakame, rehydrated
5 note card sized pieces of kombu
~10 T miso paste (depending on taste and type used, I like a blend of white and red called awase)
small handful thinly sliced green onion

Place the kombu in the water and bring just to a light boil over medium. Remove the kombu and add the bonito, continue to cook until it just returns to a boil, or 10 seconds, whichever comes first, then kill the heat. Allow the bonito to soak for 15 minutes, or until the bonito sinks to the bottom, then strain out the bonito flakes. From this point you can hold the stock (dashi) until ready to make the soup. When you are ready bring the dashi to a gentle simmer, whisk in the miso, then add in the tofu, green onion, and wakame and give it another 30 seconds.