Ingredients
Scale
4 cups water
2 tsp hondashi (dashi powder)
1 tbsp wakame seaweed* (optional)
5 oz silken tofu, cubed
4 tbsp miso paste
1 green onion, thinly sliced
Instructions
- Add water and hondashi to a pot and bring to a slow boil under medium heat.
- Break up the wakame into tiny pieces using your fingers or scissors and add to the pot. Add tofu and bring to a simmer.
- Turn off the heat and add the miso. Use a spoon or spatula to gently mix until all the miso has dissolved. If available, use a fine mesh strainer to ensure there are no miso clumps.
- Garnish with green onions and serve.