Silky wakame, delicate cubes of tofu, and a savory kombu-bonito dashi come together in this warming bowl that's pure comfort in every spoonful. The broth gets its deep, umami richness from a quick homemade dashi steeped with bonito flakes, then rounded out with white miso for that signature savory-sweet balance. Fresh ginger adds a subtle warmth, while a scattering of scallion greens and a drizzle of toasted sesame oil finish things off with brightness and aroma. Each component is simmered gently and layered in at just the right moment, so the tofu stays tender and the broth never turns cloudy or bitter. It's a light yet deeply satisfying soup, ideal as a starter or a simple, nourishing meal on its own, and it fits neatly into a gluten free rotation.
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Place the dried wakame in a small bowl, cover with cold water, and let soak for 5 minutes until softened and rehydrated. Drain and set aside.
Combine the 4 cups of water and the kombu in a medium saucepan over medium heat. Warm until the water just begins to steam and small bubbles form at the bottom of the pan, about 5 minutes — do not let it boil. Remove the kombu and discard.
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