Place the tofu block between two plates or cutting boards and press for 30 minutes.

Wrap the tofu in cheese cloth and secure with a clip.

Use a large measuring cup or pitcher to hang the tofu over from a wooden spoon or pencil to strain. Place in refrigerator until ready to use.

In a large pot, soak the kombu seaweed in the water for 15 minutes.

Place the pot over medium heat.

Allow the mixture to just come to a simmer then turn the heat off.

Add the bonito flakes and allow to sit for about 10 minutes or until the flakes settle to the bottom.

Remove the kombu with tongs.

Using a coffee filter placed in a fine wire mesh sieve, strain the bonito flakes out of the liquid and discard them.

Place the liquid back in the pot and reheat over medium.

Take the tofu out of the fridge and cut it into bite sized chunks.

Stir the miso paste into the pot and heat through.

Place the wakame seaweed strips and the tofu chunks in serving bowls.

Pour the hot liquid into the bowls and garnish with chives.