First Make Dashi:

1. Break the kombu into a couple of pieces and then soak the kombu in the water for at least 1 hour or overnight in the fridge. 
2. Pour the kelp water into a pot and bring to a simmer over medium heat. As soon as the liquid starts to simmer, add the katsuobushi and turn off the heat. Let the liquid steep for 15-20 minutes.
3. Strain the dashi through a sieve, pushing down on the solids to extract as much liquid as possible.
4. Then use the stock immediately or transfer to the fridge or freeze. The stock keeps for 5 days in the fridge.

Simple Miso Soup:

1. Rehydrate the wakame by putting it into a small bowl and covering it with a ½ cup of water. Set aside for 10 mins. Squeeze out the water before using.
2. Bring the dashi to a simmer over medium heat. Add the miso to the broth and use a whisk to blend it in. You can also blend in the miso by using a small sieve and mixing the miso into the soup through the sieve. A final method is to take some of the hot broth out and mix the miso with the broth to form a loose paste, which can then be easily mixed into the broth in the pot. 
3. Lower the heat to low and add the tofu. Let the tofu heat in the soup for a couple minutes. (Do not allow the soup to continue to simmer once the miso is added).
4. Ladle into individual bowls, add the wakame and scallions, and serve immediately.

Fish Cake and Enoki Version:

1. Bring the dashi to a simmer over medium heat. Add the miso to the broth and use a whisk to blend it in. You can also blend in the miso by using a small sieve and mixing the miso into the soup through the sieve. A final method is to take some of the hot broth out and mix the miso with the broth to form a loose paste, which can then be easily mixed into the broth in the pot. 
2. Lower the heat to low and add the fish cakes and the enoki mushrooms. Let the fish cakes warm up in the soup for a minute. (Do not allow the soup to continue to simmer once the miso is added).
3. Ladle into individual bowls, garnish with the scallions, and serve immediately.

Country Vegetable Version:

1. Bring the dashi to a simmer in a deep saucepan over medium high heat. Add the carrots, onion, and cabbage, and cover with a lid.
2. Lower the heat to medium and simmer for about 10 minutes until the veggies are tender. 
3. Add the miso to the soup, either by using a small sieve and mixing the miso into the soup through the sieve or by taking some of the hot broth out and mixing the miso with the broth to form a loose paste, which can then be easily mixed into the broth in the pot. 
4. As soon as the miso is mixed, turn off the heat. Do not allow the soup to simmer once the miso is added. 
5. Ladle into individual bowls, garnish with the scallions, and serve immediately.