4-6 cups (1-1.5 liters) dashi (either kombu or bonito is fine)
1-2 Tbsp mirin or ryorishu (optional)
4-6 Tbsp miso paste
100-200g silken (kinugoshi) tofu, cut into 0.5 inch (~1.5 cm) cubes
1-2 tsp dried wakame
1 spring onion, sliced thinly
Directions
In a large pot, bring the dashi to a boil and add the mirin.
Stir in the wakame and let it rehydrate.
Turn off the heat and allow a few minutes the dashi to cool (to approximately 95°C).
Using a ladle, mix 4 tablespoons of miso into the soup to prevent clumping. Taste and add the remaining 2 tablespoons as necessary. Do not boil the miso. As an option, you can mix it through a strainer to discard any solid bits for a smoother final consistency.
Add the sliced spring onions to the pot. Also add the tofu, but do that gently.
Using a soup ladle, scoop the soup into individual bowls, taking care not to break the tofu. Serve hot and enjoy!
Notes
The amount of miso required depends on the concentration of the dashi and the type and saltiness of the miso. It’s better to taste and adjust upwards.
The mirin is totally optional, but helps the flavor profile.