Cut the scallions into very fine rounds.... the finer the better. Cut the tofu into
small cubes about 1/4" on a side.
Rinse off the piece of Kombu under cold water. Bring the water to a boil over high
heat, and then add the Kombu. Stir the bonito flakes into the boiling water and
immediately turn off the heat. Let the stock sit until the bonito flakes all settle
to the bottom. Sieve out the Kombu and the bonito flakes and discard.
Using a fine mesh sieve, work the miso paste into the fish stock by pressing it through
the screen with the back of a spoon. Wet the miso with hot stock often to soften
Place the soup back on low heat and add the diced tofu. Warm for a couple of minutes
but do not boil. Pour the soup into small individual bowls and add the chopped scallion
as a garnish just before serving.