Tofu and Wakame Miso Soup
2 cups of soup stock
35g of miso
20g of wakame
1/3 a block of tofu
- Cut the tofu into 1cm to 1.5cm cubes. Remove the core of the wakame and cut into equal lengths of 3cm.
- Add the soup stock to a pot and once it reaches a boil add the miso using a miso strainer. (If you don't have a miso strainer, remove a small amount of the soup stock and combine it with a the miso in a separate container. Add the mixture back into the pot once the miso is blended.)
- Add the tofu cut in Step 2 and add the wakame once the tofu floats to the surface. Turn off the heat after the mixture reaches a simmer. (Miso tastes the best when simmered once, so add it to the soup stock right before you plan on eating it to enjoy the great fragrance.)