Instructions

1. Cover wakame with warm water and let stand for 15 minutes.
2. Drain in a sieve.
3. Stir together miso and ½ cup of dashi in a bowl until smooth.
4. Heat remaining dashi in a saucepan over moderately high heat until hot, and gently stir in tofu and wakame.
5. Simmer for 1 minute and remove from heat.
6. Immediately stir in miso mixture and scallion greens and serve.

To make dashi:

1. Bring 1 ounce of dried kombu and 2 quarts of water to a boil.
2. Remove from heat and stir in 1 ounce of bonito flakes.
3. Let the broth stand for 5 minutes and strain through a mesh sieve.