1 4-inch square dried kombu, cleaned with a damp cloth
2/3 cup bonito flakes (fish flakes)
1/3 pound enoki mushrooms (1 package), a few reserved for garnish
2 tablespoons miso
2 scallions, finely sliced

To prepare the dashi, combine kombu and 4 cups water in a pot, and bring to a boil. Remove kelp, and discard. Add bonito flakes, stir well, and remove from the heat. Let flakes settle to the bottom of the pot (about 30 seconds). Strain the stock through a fine sieve, discarding bonito flakes.

Return stock to the pot, and add mushrooms. Cook over moderate heat until mushrooms have softened (about 3 minutes). In a small bowl, dissolve miso in a ladleful of dashi. Add dissolved miso to the soup, and stir to combine. Divide soup among four bowls, and sprinkle with reserved enoki and scallions.