Traditional Japanese dashi broth with silken tofu cubes and dried seaweed.
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Place the dried wakame seaweed in a small bowl of water for 5 minutes to rehydrate, then drain and set aside.
Cut the silken tofu into small 1/2-inch cubes very gently to avoid breaking them.
Finely slice the green onions on a bias for garnish.
In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat.
Add the tofu cubes and the rehydrated wakame to the simmering dashi and heat through for about 1 minute.
Place the miso paste in a small ladle or bowl, add a small amount of the warm dashi, and whisk until the paste is completely dissolved and smooth.
Turn off the heat immediately and stir the dissolved miso mixture into the saucepan.
Ladle the soup into bowls and garnish with fresh green onions and a sprinkle of sesame seeds.
