1. To Prepare the Awase Dashi

• Fill a medium-sized saucepan with water and place it on the stove over a medium flame.
• Add the dried kelp (kombu) in the water and bring it to a boil. As soon as the water starts bubbling, remove the kelp using a skimmer.
• Now, reduce the flame to medium-low. Drop the dried bonito flakes and let it simmer for 60 seconds. Then, turn off the stove.
• Place the saucepan in the kitchen top and let it steep for 5-10 minutes.
• Strain the liquid through a mesh sieve and keep aside.

2. To Prepare the Miso Soup

• Pour the awase dashi in the saucepan and place it on the stove over a medium-high flame. Let it start simmering rapidly.
• Meanwhile, transfer the miso paste to a bowl. Take out 1 cup of the simmering dashi liquid and pour it on the miso. Whisk well until the miso combines without any lumps.
• Add the miso liquid into the saucepan and stir it.
• Next, reduce the flame to medium-low, add the tofu, and let it cook for 1-2 minutes.
• Finally, sprinkle the spring onions and turn off the stove.
• Serve the miso soup immediately!