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Ingredients
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Dashi stock
Soup base & miso
Main additions
Optional seasoning
Method
Prepare dashi stock
Soak kombu
Wipe the kombu gently with a damp cloth (do not wash under running water). Place the kombu in a medium saucepan with 4 cups water and let it soak for 20–30 minutes to extract flavor.
Heat and remove kombu
After soaking, heat the water and kombu over medium heat. Just before the water reaches a gentle simmer (small bubbles around the edge, around 60–80°C), remove the kombu to avoid bitterness.
Add bonito flakes
Bring the pot to a rolling simmer, then turn off the heat and add the bonito flakes. Let them steep for 2–3 minutes until they sink.
Strain dashi
Strain the liquid through a fine-mesh sieve or cheesecloth into a clean pot or bowl, pressing gently to extract liquid. Discard or reserve the used bonito/kombu for another use. You should have about 3 3/4 to 4 cups of dashi.
Rehydrate wakame and prepare tofu & spring onions
Place the dried wakame in a small bowl and cover with cold water for 5–10 minutes until it expands. Drain and squeeze out excess water, then roughly chop if pieces are large.
While wakame rehydrates, cut the silken tofu into 1/2-inch (1–1.5 cm) cubes. Trim the root ends of the spring onions and slice thinly on the bias (about 1/8–1/4 inch thick). Keep whites and greens separate if you want to add whites earlier.
Combine miso and finish soup
Warm dashi and add tofu
Return the strained dashi to medium-low heat and warm until gentle steam appears. Do not boil. Add the tofu cubes and the rehydrated wakame to the pot and warm for 1–2 minutes.
Dissolve miso
Place the miso paste in a small bowl or ladle. Ladle about 1/3 cup of the hot dashi into the bowl and whisk or stir until the miso is fully dissolved and smooth (this prevents clumping).
Incorporate miso
Reduce heat to low (keep soup well below simmer). Pour the dissolved miso back into the pot and stir gently to combine. Heat gently for 30–60 seconds; do not boil the soup after adding miso to preserve delicate flavors and beneficial enzymes.
Season and finish
Taste and adjust seasoning: add up to 1/2 tsp soy sauce if it needs more umami, a few drops of sesame oil if desired, and a pinch of white pepper to taste. Add the sliced spring onion greens (and whites if you prefer them slightly cooked) and remove from heat.