To begin, prepare the dashi. If using instant dashi granules, dissolve 1 tsp of dashi in 4 cups of boiling water to create the soup stock. Alternatively, you can make homemade dashi by simmering 1 piece of kombu (dried kelp) and bonito flakes in water for 10 minutes, then straining. Keep the dashi warm over low heat.

In a small bowl, add the dried wakame seaweed and cover it with cold water. Let it sit for 5 minutes until fully rehydrated, then drain and set aside. This rehydration step ensures the seaweed has the right texture for the soup.

Cut the tofu into small cubes (around 1/2-inch size). Tofu is delicate, so handle it gently to maintain its shape. Set the tofu cubes aside for later use in the soup.

Place a small amount of the warm dashi into a bowl. Add the miso paste to this bowl and whisk until the miso is fully dissolved and smooth. This step prevents clumping when adding the miso directly to the soup.

Add the dissolved miso mixture back into the pot with the remaining dashi. Stir gently, but avoid boiling the soup at this stage, as miso loses some of its beneficial nutrients and delicate flavour when exposed to high heat.

Gently add the cubed tofu and rehydrated wakame to the miso soup. Allow it to simmer on low heat for about 2 minutes to warm the tofu and incorporate the seaweed flavour.

For an added nutritional boost, stir in the fresh spinach during the last minute of cooking, allowing it to wilt slightly. Taste the soup and adjust the seasoning with a small splash of soy sauce if you prefer a saltier flavour.

To serve, ladle the miso soup into bowls and garnish with thinly sliced green onions. For an authentic touch, serve alongside steamed rice or with pickled vegetables to complement the rich umami flavour of the soup.