A dash of concentrated dashi (all-purpose soup stock)
Condiments of your choice:
A few chopped green onions
A handful of mitsuba leaves
A bit of grated ginger
1) Put kombu and water in an earthenware pot (or whatever bowl you have) and let it sit for approximately 20 to 30 minutes.2) Prepare your condiments in the meantime– as we suggested, perhaps mitsuba, chopped green onion, and grated ginger.3) Take out the kelp (as it’s finished marinating the water), cut the tofu into bite-size pieces, and put into the pot to cook over medium heat.
4) When the water starts to simmer, lower the heat and scoop out any surface film.(Top tip) Be careful not to boil the tofu. When the tofu floats, it is a sign that the inside of the tofu is heated through.
５）Garnish with fragrant mitsuba leaves and serve as is.6) When you are ready to eat, top with grated ginger and chopped green onion, and pour a few splashes of concentrated light soup stock over the tofu.
