Light broth with wilted baby spinach and toasted white sesame seeds.
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Place the white sesame seeds in a small dry skillet over medium heat and toast until golden and fragrant, then set aside.
In a medium pot, bring the dashi stock to a gentle simmer over medium-high heat.
Once simmering, add the cubed silken tofu if using, and cook for 1 minute to warm through.
Place the miso paste in a small bowl and whisk in a ladleful of the hot stock until smooth and no lumps remain.
Reduce the heat to low and stir the miso mixture back into the pot; do not let the soup boil once the miso is added.
Add the fresh baby spinach to the pot and stir gently for about 30 seconds until just wilted.
Stir in the toasted sesame oil and soy sauce to enhance the savory profile.
Ladle the soup into bowls and garnish generously with the toasted sesame seeds and sliced green onions.
