Begin by heating a large cooking pot over medium-high heat. Pour in 6 cups of quality filtered water and bring it to a rolling boil for about 5–7 minutes.

Once the water is boiling, add 4 teaspoons of dashi or bonito granules and stir vigorously to dissolve completely.

Reduce heat to low and stir in 5 tablespoons of white miso paste. Cook gently for about 1 minute while stirring continuously.

Gently fold in 8 to 10 ounces of diced firm silken tofu and 1½ tablespoons of dried wakame seaweed. Let it simmer over low to medium heat for about 8–15 minutes.

Check for the desired warmth and taste, then transfer to serving bowls and serve hot.