Make a couple of slits on the kombu.

Add the water in a pot, put in kombu and slowly bring it to a boil, on medium-low heat.

Skim the surface to clean dashi.

Just right before it starts boiling, remove kombu.

Strain dashi and then put it back in a clean pot, on low heat.

Add spinach and mushrooms.

Add miso paste, one tablespoon at a time.

After the miso paste is dissolved, add tofu.

Remove from heat and add rehydrated wakame (put them into a bowl with water before adding them to the soup), chopped scallions, sesame oil and some sesame seeds.