Step 1

Place the seaweed in a cup and add just enough water to cover.

Step 2

In a medium pot over high heat, bring the water to a boil. Reduce the heat to medium and whisk in the miso until fully combined. Add the mushrooms and peas and cook until heated through, about 5 minutes.

Step 3

While the mushrooms simmer, cut the tofu lengthwise into 4 sticks. Turn each piece onto its side and halve each lengthwise, then crosswise into 4 pieces. You should have 32 cubes.

Step 4

Drain the wakame and discard the liquid. Divide it and the tofu among individual soup bowls. Pour an equal amount of soup with the mushrooms and peas into each bowl. Top each serving with 1 tablespoon of the oil, a quarter of the scallions and if using, some of the ginger, sesame seeds and a pinch or two of shichimi togarashi.