- 1 tablespoon (1.3 g) dried seaweed (wakame works well)
- 4 cups (946 ml) dashi, chicken, vegetable, or fish stock
- 1/4 cup (64 g) miso paste (any color)
- 2 tablespoons (12 g) thinly sliced scallions
- 1/2 cup (35 g) sliced shiitake or enoki mushrooms
- 1/2 cup (11 5 g) cubed, organic firm silken tofu
- In a small bowl, soak the seaweed in water for 10 minutes. Drain. In a medium saucepan over medium heat, bring the dashi or stock just to a simmer. Remove from the heat. Whisk in 2 tablespoons (32 g) of the miso paste until it is fully dissolved, then add the remaining 2 tablespoons (32 g) and dissolve. Dress with scallions, mushrooms, and tofu. Serve immediately.