Breakfast miso soup with tofu and wakame

Soak 10 g of kombu in 800 g of water for 30 minutes to begin the dashi base.

Heat the water and kombu slowly over medium heat, removing the kombu just before the water reaches a boil.

Add 15 g of katsuobushi to the hot water, simmer for 30 seconds, then strain the broth through a fine-mesh sieve.