To make the dashi, add Water (4 cup) to a saucepan, and soak Kombu (2 sheet) for 30 minutes. Put saucepan on stove, and bring to a low simmer on medium heat. Once bubbles appear, remove kombu, and bring to a boil.
Meanwhile, cube the Tofu (1/4 cup). Slice the Button Mushroom (1) and chop the Scallion (1 stalk) on a diagonal.
Once broth boils, turn heat down, and add Bonito Flakes (1 cup). Simmer on low for 10 minutes. Strain broth through a seive into another saucepan. Add button mushroom and tofu to the broth, and bring mixture to a boil once again.
Pour 1/2 cup of the dashi into a measuring cup, and add the Red Miso Paste (3 tablespoon). Whisk until dissolved, then add back into the dashi. Garnish with some green onion.
Fry an Egg (1) sunny side up. Then, serve atop some Japanese Rice (1/2 cup) and miso in a bowl. Garnish with green onion, Japanese Chili Powder (to taste) and Sesame Seeds (to taste). Enjoy!