1 bunch shallots, sliced thin, white and green parts separated
1 x 1-inch piece fresh ginger, chopped
3 cloves garlic, chopped
2 tablespoons sesame oil
8 cups water
3 x 6-inch pieces kombu (a dried kelp / seaweed available from health food stores)
1/4 cup bonito flakes (Japanese dried fish)
85g dried shiitake mushrooms
1/2 cup light miso
1/2 kg baby bok choy, cut in quarters
250g firm tofu, cut into cubes

Method:

1. In a large soup pot over medium heat add the white parts of the shallots, ginger, garlic and sesame oil. 
   
   
2. Cook for 1 minute and add 8 cups water. 
   
   
3. Rinse the kelp and add it to the pot along with the bonito flakes.  Bring it to a simmer and cook for 10 minutes - do not let it boil. 
   
   
4. Remove the kelp and set it aside. 
   
   
5. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. 
   
   
6. Add the bok choy and simmer until it is tender, about 10 minutes. 
   
   
7. Add the tofu and cook for another 5 minutes. 
   
   
8. Ladle into bowls and garnish with the reserved green parts of the shallots.