Soak the Kombu (7 gram) and Dried Shiitake Mushroom (7 gram) in Water (700 milliliter) in a large container overnight (8 hours) or, for the best result 24 hours.
Before you start to prepare your miso soup, strain the dashi through a cheesecloth or fine mesh.
Pour the dashi into a saucepan and cook on high heat until it starts to boil, then turn the heat down to medium-low.
Add the Dark Shimeji Mushroom (1 handful), Silken Tofu (100 gram), and Dried Sea Kelp (1 tablespoon). Cover the lid and let it all simmer for 5 minutes.
Put the Miso Paste (2 tablespoon) into a small bowl, along with a couple of tablespoons of hot dashi from the saucepan. Mix well until the paste has fully dissolved.
Once combined, pour the miso mixture back into the saucepan, keeping the heat low, and stir gently – the soup should now be on the verge of boiling.
Add the Spring Onion (1) and simmer for 1 minute before serving. Taste before you serve, if it’s not salty enough you can always add a dash of Light Soy Sauce (to taste) at the end.