INGREDIENTS

Tofu..................................................90 g
Dashi broth......................................1 l
Miso paste.......................................4 tablespoons
Dry nori seaweed...........................10 g
Green onions.................................3 stems


COOKING INSTRUCTIONS


1 Cut tofu cheese into 1x1 cm cubes.

2 Dissolve dry dashi broth in water and bring to a boil, reduce heat and add wakame seaweed. Cook for 1–3 minutes.

3 Pour some of the broth into a cup and dissolve the miso paste in it, pour the mixture back into the pan.

4 Place tofu cheese in a saucepan with broth and heat for 1 minute. Pour the soup into warm bowls and serve immediately, garnishing with chopped green onions on top.