Pour water into a 3 quart stock pot, put at medium heat.
Break off a 4-6 inch piece of Kombu seaweed and add it to the water. Simmer the konbu for 15 minutes, then remove from water and throw it away.
Add bonito flakes to the water and simmer for 5 minutes. *If you prefer a more intense fish flavor simmer for 10-20 minutes. The longer you simmer the fishier the broth will taste.
With a small mesh strainer remove the bonito flakes from the water and discard them.
Add the tofu and wakame and simmer for 5 minutes on low heat.
Take a cup of the simmering brother and add it to a bowl . Whisk in the miso paste until it dissolves.
Once the miso paste has dissolved add the broth back into the pot and stir until it's fully incorporated.
Keep the heat on low, add chopped scallions and simmer on low for 5 minutes.