Traditional Japanese soup with dashi broth, miso paste, and classic garnishes. This fundamental recipe demonstrates proper dashi preparation and miso incorporation.
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Place water and kombu in a pot. Heat gently over medium heat just until it starts to , then remove kombu immediately.
Add bonito flakes to the pot and bring to a boil. Turn off heat and let steep for 1-2 minutes, then strain out the bonito flakes to complete the dashi.
Rehydrate wakame in water if using dried, then drain. Cut tofu into small cubes and slice scallions.
Return the dashi broth to the pot and heat to a . Add the tofu and wakame and gently for 1 minute.
Place miso paste in a ladle or small bowl. Whisk in a small amount of the hot dashi until smooth to prevent lumps.
Stir the dissolved miso mixture back into the pot. Turn off heat immediately; do not let the soup boil once miso is added.
Ladle into bowls and garnish with chopped scallions. Serve immediately.
