Miso Soup with Tofu

Japanese people often start their day with a bowl of warm miso soup. But it's good at any time, especially if you're not feeling well. If you have the main Japanese dishes of miso, kombu (kelp) and katsuobushi (dried bonito or tuna flakes) on hand, the soup will be ready in less than 15 minutes. In the original, it's very savory with umami flavor, but it's also high in sodium, so I cut back a little on miso and bonito flakes.
Spread the bonito flakes on a double layer of cheesecloth. Gather the edges of the gauze together; tie securely. Remove the legs from the mushrooms; cut the mushroom caps into thin slices.Combine 4 cups water and kombu in a medium saucepan; bring to a simmer. Remove from heat; add a gauze bag to the water. Let stand for 5 minutes. Remove the komba and gauze bag and discard.Combine the miso and 3 tablespoons of broth in a small bowl; whisk until the miso is dissolved.Add the mushrooms and tofu to the soup; simmer for 3 minutes or until the tofu is warm. Remove from heat; add miso mixture and spring onions. Let stand for 1 minute.