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To make the dashi stock, place the kombu and 6 cups of water into a saucepan. Turn the heat to medium and allow the water to slowly come to a steaming gentle simmer (this should take 15-20 minutes). Turn the heat off and then sprinkle bonito flakes over the liquid. Set aside to infuse for 5 minutes. Then strain the liquid into a clean saucepan. Discard the kombu and bonito flakes.
In the meantime, place the wakame in a bowl and cover with just boiled water. Set aside for 15 minutes or until the dried wakame has reconstituted and feels soft and tender. Drain and set aside until ready to serve.
Place the dashi stock back over a medium high heat and when it is gently simmering, remove about a ½ cup of the liquid and place it into a heat-proof jug or bowl. Add the miso paste into the small amount of hot dashi and use a fork to mash and mix it until smooth. Then pour the miso mixture back into the pot of dashi. Add the tofu, softened wakame and the spring onions. Serve immediately.