Pour the water into a medium saucepan and add the kombu. Allow to soak for 15 minutes. No soaking required if using a nori sheet.
10 g dried kelp / kombu
Place the saucepan over a low-medium heat, and once you see small bubbles start to form on the bottom of the pan (around 5-10 minutes), add the tofu pieces on top of the kombu. Simmer gently for 6-8 minutes. Avoid boiling or the tofu can crumble apart.
300 g soft tofu
Meanwhile, blend together the soy sauce, dashi stock dissolved in water, and mirin into a small bowl and give it a good stir.
2 tbsp soy sauce, 2 tbsp mirin, 1/4 tsp dashi powder
When the tofu is ready, use a slotted spoon or spatula to carefully transfer the tofu to small serving bowls.
Gently ladle the tsuyu sauce into the dish (for the best presentation, don’t pour it straight over the tofu), then top with spring onion, katsuobushi, shichimi, daikon and/or your other chosen garnishes.
1-2 spring onion / green onion, 1-2 tbsp bonito flakes / katsuobushi