Silky cubes of tofu and tender rehydrated wakame simmer together in a warm, savory broth that's gently thickened with smooth white miso, whisked in off the boil so it stays delicate and rounded rather than sharp. A scatter of fresh scallions on top adds a clean, bright bite that cuts through the richness of the miso. It's the kind of light, comforting bowl you can put together in minutes, with clean, simple ingredients doing all the work. The tofu turns silky and soft as it warms through, while the wakame keeps a pleasant little chew, so every spoonful has some texture to it. This one is a natural fit for a vegetarian kitchen, easy enough for a weeknight starter or a light lunch on its own.
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Place the dried wakame in a small bowl, cover with cold water, and let it soak for 5 minutes until fully rehydrated and tender. Drain, gently squeeze out excess water, and set aside.
Pour the dashi broth into a medium saucepan and bring to a gentle simmer over medium heat — small bubbles should break the surface but the broth should not be at a rolling boil.
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