Soak the Kombu, Wakame, ginger, and shiitake mushrooms in 3 cups of water in a saucepan for 30 minutes.
Bring to a boil. Simmer for 30 minutes.
Strain out the kombu, wakame, and shiitake mushrooms saving the liquid.
Slice Wakame and kombu and cut stocks off shitake mushrooms and chop finely, and slice mushroom caps in half and return to stock.
Throw in the bean sprouts and simmer on medium heat for a few minutes and then turn the heat off.
Add the miso. (Never boil miso because that kills the live cultures which are so beneficial). Stir the miso thoroughly into the water and then add this back to the pot. As Miso is high in sodium, adjust how much you add to taste.
Sprinkle the soup with chopped chives and serve and enjoy your delicious shiitake mushroom miso soup.