1-First, prepare the dashi broth by gently simmering 1 piece (3 inches) of kombu in 4 cups of water for 10 minutes without letting it boil. This creates a flavorful base that’s mild and slightly sweet. Once done, remove the kombu to avoid any bitterness.

2-Next, soak 3 tablespoons of dried wakame seaweed in warm water for at least 5 minutes to rehydrate it fully. Meanwhile, heat the dashi broth gently over low heat. In a small bowl, whisk ¼ cup of white miso paste into a ladle of the hot dashi to make a smooth slurry before adding it back to the pot.

3-Then, add 6 ounces of cubed silken tofu and the rehydrated wakame to the pot. Let them simmer gently for 1-2 minutes over low heat, stirring occasionally. Finally, mix in ⅓ cup of chopped green onion and season with tamari to taste, then serve immediately to lock in the flavors.