Cucumber Seaweed Soup

• 5 cups Dashi or vegetable stock or chicken stock
• One 1 1/2-pound block firm tofu, cut into 1/2-inch cubes
• 1 tablespoon soy sauce
• 1 tablespoon mirin or 1 1/2 teaspoons honey
• Salt and black pepper to taste
• One 8-inch sheet nori
• 1 medium cucumber, peeled if necessary and cut into paper-thin slices

1. Put the dashi in a medium saucepan and bring almost to a boil, then lower the heat so the mixture is steaming but not bubbling.
2. Add the tofu and heat through, about 5 minutes.
3. Stir in the soy sauce, mirin, salt, and pepper; taste and adjust the seasoning.
4. Toast the nori by either holding it over a flame for a few seconds per side or drying it in a 300F oven for about 10 minutes.
5. Crumble the nori and divide it and the cucumber slices among 4 soup bowls.
6. Ladle the hot soup over them and serve immediately.
7. Alternatively, refrigerate the soup and serve it cold, garnished with the cucumber and nori.

vegetable stock, firm tofu, soy sauce, honey, salt, nori, cucumber

Taken from www.epicurious.com/recipes/food/views/cucumber-seaweed-soup-385809 (may not work)