classic japanese style soup with shiitake mushrooms, tofu, wakame and scallion

In a large pot, combine the water and kombu. Let it soak for 30 minutes to extract the flavor.

Prepare the Broth

After soaking, bring the water to a boil and then reduce to a simmer. Remove the kombu after 10 minutes.

Simmer the Broth

Add the shiitake mushrooms to the pot and simmer for another 10 minutes until they are tender.

Cut the tofu into cubes and add it to the pot, along with the dried wakame. Cook for an additional 5 minutes.

In a small bowl, mix the miso paste with a ladle of hot broth until smooth, then stir it back into the pot. Avoid boiling after adding miso.

Add soy sauce and sesame oil to the soup. Adjust the seasoning as necessary.

Chop the scallions and sprinkle them on top of the soup before serving.