- 3 cups water
- 5 oz soft tofu, drained and cut into 1/2 inch cubes
- 1 tablespoon dried wakame
- 2 oz sliced scallions
- 5 tablespoons of kome miso (light yellow), preferably with dashi (soup stock). If using miso without dashi, add 2 teaspoons of instant dashi powder to the miso.
- Makes 4 servings
1. Warm 3 cups of water with tofu and wakame (seaweed) in a pot and bring to a simmer for about 1 minute.
2. Add scallions and simmer for another 30 seconds.
3. Lower the heat and add miso using a slotted ladle while stirring with a spoon to dissolve it.
4. Pour into a serving bowl and serve warm.
