Wipe any sand or salt from kombu with a dampened cloth. Bring kombu and water just to a boil in a 2-quart saucepan over high heat.
Ingredients you will need
Kombu
Water
Salt
Equipment you will use
Sauce Pan
2
Remove kombu with tongs and reserve for another use.
Ingredients you will need
Kombu
Equipment you will use
Tongs
3
Sprinkle katsuo bushi over liquid and remove pan from heat.
Equipment you will use
Frying Pan
4
Let stand 3 minutes, then pour through a cheesecloth-lined sieve into a bowl.
Equipment you will use
Cheesecloth
Sieve
Bowl
1
Stir together misto and 1/4 cup dashi in a bowl until smooth.
Ingredients you will need
Dashi
Equipment you will use
Bowl
2
Heat remaining dashi in saucepan over moderately high heat until hot, then gently stir in tofu. Simmer 1minute and remove from heat. Immediately stir in miso mixture and and scallion greens and serve.