Japanese Breakfast Soup

This classic soup recipe is what's for breakfast in Japan.
Served with most meals, miso is often made with rice
a crop so integral to the culture, there are 32 words for it,
so it has always been cheap and widely available.

Ingredients:
2 Tbsp dried wakame
3 cup water
1 packet (0.75 oz) dashi stock base (such as Dashi Moto)
2 Tbsp white miso
1 12 oz package silken-firm tofu, drained and cut into cubes
1 cup (about 3 oz) thinly sliced shiitake mushroom caps
1/4 cup thinly sliced scallions
1/2 Tbsp low-sodium soy sauce

Directions:
Soak wakame in warm water for 15 minutes or until fully rehydrated; drain.
In a large pot, bring water to a boil. Add dashi packet;
reduce heat and simmer, covered, for 10 minutes. Remove packet.
Ladle a half cup of dashi into a small bowl; whisk in miso and set aside.
Stir tofu and mushrooms into pot; simmer for 2 minutes.
Stir in miso mixture, top with scallions and soy sauce,
and serve immediately.