Make the stock: in a pot combine cold Water and a piece of Dried Kombu; let soak 30 minutes, then slowly heat until just before simmering. Remove the kombu, add a handful of Katsuobushi, bring briefly to a boil, turn off the heat and let the flakes steep 30–60 seconds, then strain to produce a clear Dashi. (If you prefer, skip this step and use prepared Dashi.)
Return the strained stock to a clean pot and bring it to a very gentle simmer—avoid boiling so the broth stays clear.
Season the broth by stirring in a little Usukuchi Shoyu, a splash of Sake, and a touch of Mirin. Taste and finish with a pinch of Fine Salt as needed; keep the flavors light and balanced.
Prepare the tofu by cutting the Silken Tofu into neat bite-sized cubes. Handle gently so it doesn’t break apart.
Warm the tofu in the barely simmering broth for 1–2 minutes just to heat through; do not boil or the tofu will fall apart and the broth will cloud.
Ladle the clear soup and tofu into warmed bowls, taking care to keep the broth clear and free of scum (skim if necessary).
Garnish each bowl with a few leaves of Mitsuba and thin strips or a small twist of Yuzu Peel for a fragrant, citrusy finish.
Serve immediately so the soup remains pristine and aromatic.
