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Make awase dashi: Wipe off mold spots from kelp, but not the white powder. Cut several slits in the kelp.
Put kelp in the water for 2-3 hours at room temp, or overnight in the refrigerator.
Add to sauce pan and almost bring to boil over medium low heat, total of 10 minutes. Skim foam from surface.
Just before it boils, remove the kombu.
Add the katsuobushi and simmer for 30 seconds, then turn off the heat. Let sit for 10 minutes. Strain. Save kelp and katsuobushi to make furikake
.
Store dashi in the refrigerator for 3-5 days or freezer for 2 weeks.
Make the miso soup: heat dashi to 205 deg F and turn the heat off.
Add miso and mix to dissolve. You can do this through a strainer if desired to remove the chunks easily.
Add tofu and and wakame seaweed right before serving
NEVER BOIL MISO
Source:
https://www.justonecookbook.com/homemade-miso-soup/#wprm-recipe-container-58094https://www.justonecookbook.com/homemade-furikake-rice-seasoning/