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Return dashi to same pot and bring to a simmer over medium heat. Whisk in miso until dissolved, then stir in scallions and wakame. Divide tofu among bowls. Pour soup over.

Cook until stock is infused, 10 to 15 minutes. Strain through a fine-mesh sieve into a medium bowl, pressing on solids to release stock. Return dashi to same pot and bring to a simmer over medium heat ...