A cornerstone of the traditional Japanese breakfast and meal set (Teishoku). This comforting soup combines savory dashi stock with nutty miso paste, featuring tender tofu cubes and fresh scallions. It is simple, nourishing, and deeply savory with rich umami flavors. While variations abound with clams or vegetables, this classic tofu and wakame version is the daily standard.
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Rehydrate the dried wakame seaweed in a small bowl of water for 5 minutes, then drain and set aside.
Bring the dashi stock to a gentle in a medium saucepan over medium heat.
Add the tofu cubes and rehydrated wakame to the pot and gently for 1-2 minutes to heat through.
Turn off the heat or to the lowest setting; do not let the soup boil once miso is added.
Place the miso paste in a ladle or small sieve, dip it partially into the hot broth, and whisk with chopsticks or a small whisk until the miso is fully dissolved into the liquid.
Stir gently to incorporate the dissolved miso into the soup.
Ladle the soup into small bowls and garnish with the thinly sliced green onions immediately before serving.
