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.
