Place the wakame and shiro-dashi in a bowl and pour hot water on top. The wakame will reconstitute in the liquid.
Microwave version: combine the ingredients in a microwave-safe mug and microwave for 1 minute 40 seconds at 600 W.
This picture shows this dish served with udon noodles. You can try this recipe with different ingredients such as tofu, chikuwa, natto-konbu, sesame seeds, tororo-konbu, and myoga ginger.
Story Behind this Recipe
My mom made this for my twins. I usually just eye-ball the ingredients, but I measured them and this was the best results. It's also great as a hangover cure.
There's a lot of variation among shiro-dashi, so adjust the taste accordingly. For a clear soup base the ratio is 1:8.
Add your preferred amount of wakame.
If adding fu (dried wheat gluten), add after you pour the boiling water or else the fu will absorb all the shiro-dashi. I know from past mistakes.