Seaweed, tofu, and mushroom soup

I was gifted by my Tiyay (that's what we call our aunts in our neck of the woods) some seaweed for soup, and I was naturally curious and promptly scoured online to find a suitable recipe to test it out.

I have decided to go for a tonkotsu-based broth and added some brown shimeji mushrooms, rehydrated dried shiitake mushrooms, diced medium-firm tofu, dried seaweed (laver seaweed), and pork shoulder cubes (kasim).

Brown the pork shoulder cubes in vegetable oil. Deglaze the pan with the broth. Simmer with the tofu and mushrooms, adding the seaweed in the last 10 minutes of cooking.

To improve the surface texture of the diced tofu (to create a crust), I have spritzed the tofu with vegetable oil and cooked it in the air fryer at 400 degF for 15 minutes, shaking the basket midway.

I only used about 1/8 of the seaweed pack, and I did not use the flavor pack that came with the seaweed (opting for the tonkotsu broth mix I bought from the supermarket).