(Prepare the Kombu)
Soak the kombu in cold water in a saucepan for half an hour.

(Rehydrate the Wakame)
Place the dried wakame into cold water in a mixing bowl and leave to soak for 10 minutes.

(Prepare the Tofu)
Place the tofu onto a chopping board and dice it up.

(Return to the Kombu)
Once the kombu has been soaking in water for half an hour the kombu will have begun swelling up, and now it is time to bring the water to the boil. However, as soon as the water begins boiling, take the kombu out leave it to rest aside. Do not leave the kombu in the boiling water because it will lose its texture and flavor. Once the kombu has been taken out of the hot water, bring the temperature down so the water is no longer simmering but resting within a warm temperature.

(Make the Dashi)
Place the katsuobushi into this warm and heavily flavored water, and allow to simmer for 2 minutes. Now strain this into a sieve over another saucepan to create dashi stock. Bring this stock to a boil.

(Return to the Wakame)
Using a sieve, strain the now constituted wakame into a mixing bowl, discarding the water it was soaking in, and put the wakame into the main mixture.

(Assemble the Soup and Serve)
Add the diced tofu. Place the miso into a small sieve and place this into the saucepan of dashi stock, and then gently mix the miso around inside this sieve with a utensil to make the miso dissolve into the stock. Serve the soup, before it comes to a boil, into serving bowls, and sprinkle chives on top for a finishing garnish.