Miso Soup with Tofu and Wakame

Soak wakame in a bowl of cold water for 5 minutes, then drain.

Bring water and kombu dashi to a gentle simmer in a pot.

Add soft tofu and soaked wakame to dashi broth and simmer gently for 2 minutes.

Turn off the heat. Put miso paste in a ladle, dip it in the soup and whisk until dissolved, then stir it into soup base. Do not boil.

Ladle into bowls and top with scallion.