Heat the dashi

• Pour the dashi stock into a saucepan.
• Bring to a gentle simmer over medium heat.

Add the tofu and wakame

• Add the cubed silken tofu and the rehydrated wakame.
• Warm through without boiling.

Dissolve the miso

• Ladle a little hot broth into a bowl and whisk in the miso paste until smooth.
• Stir the mixture back into the saucepan and turn off the heat.

Serve

• Ladle the soup into bowls.
• Scatter the sliced spring onion on top and serve immediately.