Make the Dashi. Boil 500ml of water in a small pot.
Add one handful of bonito flakes and simmer for about 3 minutes over low heat.
Place a paper towel on a strainer. Strain the bonito flakes from the Dashi.
Bring the Dashi back to the pot.
Soak dried wakame seaweeds in a water for a minute, take out and cut into small size.
Add wakame seaweeds in the soup.
Cut the tofu in small cubes and add in the soup.
Mix 2 table spoons of miso with the soup. Place the miso in a ladle or measuring cup, whisk with chopsticks until the miso is dissolved. DO NOT bring the soup to boil since boiling miso will kill probiotics or other good benefits in the miso.
Add some Japanese leeks cut in small pieces and enjoy!
