Miso Soup With Tofu, Wakame Sea Vegetable and Scallion

• 1 tablespoon wakame seaweed (instant)
• 2 12 cups dashi (fish stock)
• 7 ounces soft tofu
• 3 tablespoons scallions (cut thinly)
• 4 tablespoons white miso

1. Soak the Vegetables in cold water for 2 minutes and strain.
2. Cut the tofu into cubes about 1/3 inch.
3. Bring fish stock to a boil.
4. Reduce heat to medium, add and dissolve miso, stirring.
5. Add tofu-cook 30 seconds.
6. Add vegetables and scallions-cook 30 seconds.
7. Remove from heat and serve.

wakame seaweed, tofu, scallions, white miso

Taken from www.food.com/recipe/miso-soup-with-tofu-wakame-sea-vegetable-and-scallion-347614 (may not work)