The everyday soup that opens most Japanese meals: kombu dashi, tofu, wakame, and a spoonful of miso whisked in at the very end. This version uses a kombu-only dashi (no bonito), which is the honest way to make it vegan and vegetarian.
Steep the kombu
Submerge the kombu in the water in a saucepan and let it sit so the kelp can release its flavor into the water.
Warm the dashi
Set the pan over low heat and warm the water gently, lifting out the kombu just as it starts to steam, before it boils.
Rehydrate the wakame
Meanwhile, soak the dried wakame in a small bowl of water until it softens and turns bright green.
5 minWarm the tofu
Add the tofu cubes to the warm dashi and let them heat through without boiling.
3 minWhisk in the miso
Take the pan off the heat, ladle a little broth into a small bowl, whisk the miso into it until smooth, then stir it back into the pan.
Add wakame and serve
Drain the wakame, stir it in with the scallions, and serve the soup immediately while it's hot.
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