Tomato and Tofu Miso Soup

KOMBU DASHI:--
1 piece kombu (dried kelp) (10 g,10 cm x 10 cm)
4 cups water
MISO SOUP:--
12 cherry tomatoes
¼ tsp SIDS CRAZY SALT
200 g soft/silken tofu (kinugoshi dofu)
4 tbsp miso (typically, use 1 tbsp miso for every 1 cup (240 ml) of dashi)

Kombu Dashi
Add the water and kombu to a medium saucepan. If you have time, soak the kombu in water for 30 minutes. NEVER wash kombu and do not remove the white substance—that’s umami! These days, it's pretty clean so just make sure there are no dirt particles.
Set the heat to medium-low and bring it to a boil SLOWLY over about 10 minutes. This allows you to extract as much umami from the kombu as possible. Right before the stock boils, remove the kombu and set it aside for another use. (If you leave the kombu, it gets slimy and has a bitter taste) Now, the Kombu Dashi is ready to use. Reserve the spent kombu and repurpose it - see the suggested recipes that follow at the end of the instructions.
Miso Soup
Cut the tofu into 1 cm cubes.
Add the tofu and cherry tomatoes to the pot with the kombu dashi. Bring it to a gentle simmer until the ingredients are heated through.
Once simmering, turn off the heat. Add the miso using a fine-mesh miso strainer, which helps you dissolve the miso faster. After dissolving it, you may see rice koji (especially when it's koji miso) left in the strainer. You can either add it to the soup or discard it. (personal preference) If you don't have a miso strainer, put 2 tbsp of miso in a ladle, slowly add the dashi into the ladle, and stir with chopsticks to dissolve the miso completely before adding more miso. Take care not to break the tofu as you stir. Tip: You must taste the soup to determine if you need to add more miso. If you accidentally add too much miso, dilute the soup with dashi or water.
Reheat the soup until it is just hot. NEVER BOIL miso soup because it loses nutrients, flavour, and aroma. Once it's hot, turn off the heat and serve immediately. Place on the right side of the table setting.