Miso zosui

Prepare dashi stock: Place kombu and water in a pot. Heat over medium-low heat. Just before the water boils, remove the kombu. Bring the water to a boil, then add katsuobushi. Immediately turn off the heat and let it steep for 30 seconds. Strain the dashi stock through a fine-mesh sieve, discarding the katsuobushi.

Rehydrate dried wakame in a small bowl of water for 5 minutes. Drain and gently squeeze out excess water. Chop into small pieces if large.

Thinly slice scallion. Grate ginger. Lightly beat egg in a small bowl. Shred nori into thin strips.