Fluffy Aburaage and Wakame Seaweed Miso Soup

• 700 ml Water
• 1 Aburaage
• 1/2 tbsp Dried wakame seaweed
• 2 tsp Dashi stock base
• 2 1/2 tbsp Miso
• 1 Boiling water (to remove excess oil from aburaage)

1. De-grease the aburaage by quickly pouring on a liberal amount of hot water.
2. Once cooled, slice into 2 cm wide matchsticks.
3. In another pot, add the dashi stock base and dried wakame seaweed into boiling water.
4. When the wakame seaweed is rehydrated, add the aburaage.
5. Dissolve in the miso when the aburaage becomes fluffy.
6. Bring the soup to a gentle simmer, and you're done!

water, aburaage, base, boiling water

Taken from cookpad.com/us/recipes/153063-fluffy-aburaage-and-wakame-seaweed-miso-soup (may not work)