Remove soft tofu from packaging (for detailed instructions, see blog). Slice tofu into small cubes, about 1.5 cm x 1.5 cm each.
In a small pot, add cold water, dried kelp and bonito flakes. Cover and bring to boil.
As soon as it boils, only remove kelp (as this leaves a bitter taste if you over boil it). Reduce to very low heat, cover and simmer for 5 minutes.
Uncover, strain out bonito flakes using a sieve lined with a clean paper towel (to catch the finer flakes). This is your dashi stock. Pour dashi broth back into pot.
Over medium heat, mix in miso until combined. Tip: a whisk is helpful for mixing.
Add dried seaweed. Stir to allow it to expand. Then add your cubed tofu.
Serve in a small bowl and enjoy hot!
This will last 4-5 days in the fridge if stored in an airtight container. To reheat, pour into a pot to re-boil or microwave for 2-3 minutes until hot.
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