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Ingredients
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Soup Base
Add-ins
Optional Seasoning
Method
Prepare Ingredients
Rehydrate wakame
Place the dried wakame in a small bowl and cover with cold water. Let soak for 5 minutes until expanded, then drain and lightly squeeze out excess water. Chop into bite-size pieces if needed.
Drain the tofu and cut into small 1/2-inch (1 cm) cubes. Trim the scallion and slice thinly on the diagonal into 1/8-inch (3 mm) rounds. Reserve separate white and green parts if preferred for presentation.
Make Soup Base
Combine the dashi and extra water in a small saucepan and bring to a gentle simmer over medium heat. Do not boil vigorously.
Once the liquid is simmering, remove about 2 tablespoons of the hot dashi into a small bowl. Whisk the white miso (and optional light miso) into that warm liquid until smooth to make a miso slurry. This prevents clumping when added to the pot.
Reduce heat to low. Stir the miso slurry back into the saucepan. Keep the soup at low heat — do not boil after miso has been added, as high heat degrades flavor and beneficial enzymes.
Add-ins and Finish
Gently add the tofu cubes and rehydrated wakame to the simmering (but not boiling) soup. Heat just until warmed through, about 1–2 minutes.
Taste and adjust seasoning with the optional soy sauce, toasted sesame oil, and a pinch of white pepper if desired. Stir gently to combine.
Ladle the soup into a cup or small bowl. Garnish with the sliced scallion green parts on top and serve immediately while warm.