Miso Soup With Tofu, Wakame Sea Vegetable and Scallion

Ingredients

• 1 tablespoon wakame seaweed (instant)
• 2 1/2 cups dashi (fish stock)
• 7 ounces soft tofu
• 3 tablespoons scallions (cut thinly)
• 4 tablespoons white miso

Directions

1. 1

   Soak the Vegetables in cold water for 2 minutes and strain. Cut the tofu into cubes about 1/3 inch. Bring fish stock to a boil. Reduce heat to medium, add and dissolve miso, stirring. Add tofu-cook 30 seconds. Add vegetables and scallions-cook 30 seconds. Remove from heat and serve.