Silky tofu and delicate strands of wakame simmer together in a deep, umami-rich dashi built from kombu and bonito flakes, then finished with a spoonful of smooth white miso and a hit of fresh grated ginger. A drizzle of toasted sesame oil and a scatter of sliced scallions round out the bowl right before serving, giving it that clean, comforting finish you want from a proper miso soup. It's light enough for a starter but savory enough to sip on its own, and the whole thing comes together in under half an hour with just one pot. This version is a great fit for a gluten free table, so you can enjoy that classic steamy, savory bowl without a second thought. Serve it alongside rice or as the opening act to a bigger Japanese-inspired spread.
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Combine the kombu and cold water in a medium saucepan. Let it soak for 5 minutes, then set the pan over medium heat. Warm until the water just begins to steam and small bubbles form at the bottom of the pan, about 8–10 minutes — do not let it boil. Remove and discard the kombu.
Add the bonito flakes to the hot kombu water, stir once, and remove the pan from the heat. Let the flakes steep for 3 minutes, then pour the dashi through a fine-mesh strainer into a bowl or large measuring cup, pressing gently on the flakes. Discard the spent flakes and return the clear dashi to the saucepan.
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