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1
Preheat the oven to 300F.
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2
Butter a large rimmed baking sheet.
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3
Put the konbu on a small baking sheet and bake until dry and brittle, about 8 minutes.
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4
It should smell smoky.
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5
Combine the konbu, chicken stock, and 1 cup water in a large saucepan.
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6
Cut the chile in half and add half to the pan.
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7
Bring to a simmer, then drop in the bonito.
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8
Crush the dill with your hands and stir into the mixture.
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9
Remove from the heat, cover, and let steep for 15 minutes.
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10
Strain through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible; discard the solids.
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11
Mince the remaining chile half and set aside.
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12
In a small bowl, stir together the miso and 1 cup of the broth until smooth.
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13
Return to the saucepan, along with the yuzu juice and remaining broth, and heat just until bubbles form.
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14
Do not let the mixture boil.
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15
Meanwhile, season the salmon with salt and pepper and place on the prepared baking sheet, skin side up.
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16
Bake until the salmon skin peels off easily and a thin-bladed knife slides through the side of the fish against the grain with no resistance, about 12 minutes.
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17
Remove the skin from each fillet, carefully flip, and transfer to shallow bowls.
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18
Divide the tofu, ginger, scallion, and tomatoes among the bowls, scattering them around the fish.
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19
Spoon the broth over each serving, garnish with basil and minced chile, and serve.
