A clean, dashi-based Japanese seaweed soup - the dried wakame is stirred in only in the final minute, since it turns slimy and loses its pleasant bite if it simmers any longer.
1.Soak the dried wakame in a bowl of water for 5-10 minutes until it expands and softens, about tenfold in volume, then drain well.
2.Bring the dashi to a simmer and season with the soy sauce, mirin, and a pinch of salt.
3.Add the cubed tofu and simmer gently for a minute or two to warm through.
4.Stir in the softened wakame right at the end and simmer for only about a minute - wakame turns slimy and loses its pleasant bite if it's cooked too long, so it's always added last.
5.Ladle into bowls, sprinkle with sesame seeds and sliced green onion, and serve immediately while the wakame still has some texture.