Dice the silken tofu into 1cm cubes.

Soak the dried funori seaweed in water for 1–2 minutes, then drain.

Wash the nameko mushrooms briefly and drain.

Heat the dashi stock in a pot until it starts to simmer gently. Add the tofu and nameko mushrooms, and warm over low heat for 2–3 minutes.

Turn off the heat and dissolve the miso paste into the soup. Reheat gently over low heat, then add the funori seaweed and stir.