Miso Soup with Tofu
Soak the wakame in cold water. Peel and finely chop the garlic and ginger. Heat the oil and sauté the garlic and ginger. Deglaze the pan with the dashi and 200 ml (approximately 1 cup) of water. Add the miso and 1-2 tablespoons of soy sauce. Bring to a boil and add the wakame.
Cut the tofu into cubes. Rinse the scallion and chop finely. Add the tofu and scallion to the soup and heat for 5 minutes. Season to taste with soy sauce and ladel into bowls. Garnish with more scallions.