INGREDIENTS:
- Miyachan Miso 80g
- Wakame 4g
- Dashi 4g
- Tofu 200g
- Spring Onion ½ stalk
- Water 800ml
METHOD:
Cut the tofu into cubes and set aside.
Cut the wakame (dried seaweed) into 1 cm pieces, soak in water until soft, then drain.
Slice the spring onion diagonally and set aside.
Boil water and dashi over high heat until boiling.
Once boiling, reduce to low heat, then add tofu and spring onion.
When the water boils again, add miso and stir. Add seaweed and turn off the heat (miso and seaweed do not need to be boiled for long).
Serve warm in a bowl.
