1. Bring stock(dashi) to boil and stir in soy sauce.
2. In a mixing bowl, mix about 1/4 cup of the warm stock into the miso paste with a wire whisk until the miso is dissolved.
3. Pour this mixture back into the remaining stock and stir.
4. Soak the wakame in a hot water until soft/or you can boil it for a minute or two.
5. Place scallions, cubed tofu, and soaked wakame into bowls and gently ladle soup into the bowls.

Dashi:

1. 1 Dried Kelp(Kombu)
2. 1 Handful Bonito Flakes
3. 6 Cups of water

Dashi Directions:

1. Wipe the kombu(Dried Kelp).
2. Put water in a pot and soak kombu in the water for about 15 minutes.
3. Put the pot on low heat to simmer and remove the kombu just before the water boils. Add katsuobushi(bonito flakes).
4. Remove any foam that rises to the surface, and turn off the heat.
5. Let it set until bonito flakes sink on the bottom.
6. Strain the stock through the clean thin cloth or thick paper towel.
7. *Dashi can be stored in airtight jars or containers and in the fridge for later use for up to 5 days.
8. Cool way to preserve the flavor, you can pour dashi in the ice-cube dishes and freeze--for serving or two you would just need to drop them in the pot with water to flavor some other dishes.