1 To make the dashi broth, carefully wipe the kombu with a cloth but do not wash. Slowly boil the kombu in 800 ml water on a medium heat. As soon as the water begins to bubble remove the kombu. Then allow the water to boil.
2 Add the bonito flakes to the pot and bring to the boil again. Wait approx. 1 minute until the flakes sink to the bottom and then strain the broth through a cloth.
3 Heat the broth once again and stir in the miso paste until it is completely dissolved. Season with salt and ground black pepper. Add the tofu and simmer for 4-5 minutes. Season again.
4 Serve the soup in bowls and add the bean sprouts and the herbs. If desired serve with a dollop of chilli sauce.