A steaming bowl of this soup starts with a proper dashi — kombu simmered gently until the water turns faintly briny, then infused with delicate bonito flakes and strained until glassy clear. Cubes of silken tofu go in to warm through, along with rehydrated wakame that unfurls into tender, deep-green ribbons. The broth builds into something savory and deeply umami, finished with a scatter of fresh sliced scallions right before serving. It's a light, restorative bowl that comes together in under 20 minutes and tastes like something straight out of a Tokyo noodle shop. This version fits neatly into a gluten free rotation, so you can enjoy that same comforting, savory warmth without any second-guessing.
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Combine the kombu and cold water in a medium saucepan. Let the kombu soak for 5 minutes — it will soften slightly and the water will take on a faint green tint.
Place the saucepan over medium heat and warm until the water just begins to steam and small bubbles form at the bottom, about 8–10 minutes. Remove the kombu just before the water reaches a full boil — do not let it boil, as this makes the dashi bitter.
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