In a medium saucepan, bring Water (4 cup) to a simmer. Drain and cube the Soft Tofu (150 gram) and thinly slice the Scallion (6).
In a small bowl, combine Dried Seaweed (1/4 cup) and some hot water. Set aside to sit.
In a small pan, heat up Olive Oil (1 tablespoon) over medium-high heat. Sauté Enoki Mushroom (100 gram) until crispy. Season with Ground Black Pepper (to taste).
Add diced tofu, scallion, and rehydrated seaweed into simmering water.
In a small bowl with a splash of water, whisk White Miso Paste (1/4 cup) until it is pourable and easy to incorporate into the soup. This is just easier than whisking it in the saucepan.
Add miso paste and Bonito Flakes (2 tablespoon) to soup and turn heat down.
Add the Green Peas (1 cup) and Soba Noodles (150 gram) and re-heat for about 1 minute. Serve topped with crispy enoki mushrooms.