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Ingredients

• 2 4x3-inch pieces dashi-kombu (about 1/5 ounce)
• 4 cups water
• 1 cup dashi
• 3 tablespoons dark soy sauce
• 1 1/2 teaspoons mirin
• 1 teaspoon bonito flakes
• 1 green onion, thinly sliced
• 1 cup 1/2-inch cubes mushrooms (such as king oyster or stemmed shiitakes)
• 1 12-ounce package tofu, cut into 1 1/4- to 1 1/2-inch cubes
• 1/2 cup coarsely chopped mizuna
• 1 teaspoon finely grated peeled fresh ginger