Soak freeze-dried tofu in plenty of water until rehydrated, then lightly squeeze out excess water and cut into bite-sized pieces.

Cut bok choy into bite-sized pieces, separating the stems and leaves. Thinly slice the carrot.

In a small pot, add dashi powder, water, and carrot. Heat over medium heat and bring to a boil.

Once boiling, add the simmering seasonings (mirin, salt, soy sauce) and freeze-dried tofu. Simmer for about 5 minutes.

Add bok choy stems, cover with a drop lid, and simmer for 2–3 minutes.