Use a cutting board to prep ingredients. Dice tofu, mushrooms, green onions and seaweed.

Heat water in a small pot. Once the water begins to simmer, add bonito flakes and continue cooking for 1 minute.

Allow bonito flakes to settle for 4-5 minutes. *Do not allow water to boil

Using a strainer, strain bonito flakes from the water. Return broth to the bot and continue to heat, but avoid bubbles. (Boiling the soup with Miso in it, will kill the flavor and fermentation)

Add in seaweed, tofu and mushrooms. Allow to cook for five minutes until mushrooms are tender.

Dip a mesh strainer half into the broth, adding miso into the container. With a spatula, slowly work the miso paste into the broth.

Once dissolved, remove strainer and add green onions to the soup. Adjust flavor with additional salt and/or soy sauce for tasting.