This comforting bowl starts with a gently simmered broth, warmed just enough to coax out its savory depth without ever reaching a rolling boil. Soft cubes of firm tofu soak up that warmth, while rehydrated wakame adds a delicate, briny bite and a pop of green against the pale broth. A quick whisking step keeps the base silky and lump-free, so every spoonful has that smooth, restaurant-style texture. Bright scallion greens scattered on top finish things off with a fresh, sharp contrast to the rich broth beneath. It's a light, nourishing option that fits neatly into a low-sodium kitchen, letting you control exactly how much seasoning goes into the pot. Serve it hot, right after ladling, for the best texture and flavor.
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If using dried wakame, place it in a small bowl, cover with cold water, and soak for 5 minutes until softened and expanded. Drain, squeeze out excess water, and roughly chop. Set aside.
Pour the dashi (or chicken broth) into a medium saucepan and bring to a gentle simmer over medium heat — small bubbles should break the surface but the liquid should not be at a rolling boil.
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